Name: Grilled beef tomatoes with chilli, garlic and ginger
Yield: Serves four
Ingredients: flaked sea salt and black pepper; 4 cm piece of ginger, finely cut into thin strips (30g); 20 g coriander stalks (cut 4cm long), plus 5g coriander leaves to garnish; 1½ tsp black mustard seeds, lightly toasted; 75 ml olive oil; 1 kg beef tomatoes (4 tomatoes), sliced widthways into 1cm thick rounds; 3–4 mild red chillies, sliced into ½cm thick rounds, discarding the seeds if you don’t like too much heat (50g); 8 garlic cloves, thinly sliced (25 g)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

These are delicious as they are, eaten with some bread alongside to mop up the oil. They can also be bulked into a punchy starter, with some burrata or mozzarella, or served for brunch with scrambled eggs. If your tomatoes are not perfectly ripe, just sprinkle them with a tiny pinch of sugar before grilling. These can be made up to 6 hours in advance and served at room temperature.

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