(an Ottolenghi inspired recipe)

A quick and simple summer dish I often prepare for lunch as soon as the tomato season starts. Its deep and rich flavour comes from the olive oil which has been slowly sizzling together with chili, garlic, ginger and cilantro stems adopting their fragrance. This a technique Ottolenghi often uses.

grilled tomatoes with chili, garlic and ginger
(serves 2)

3 tablespoons olive oil
1 mild red chili, sliced
4 garlic cloves, thinly sliced
1 piece fresh ginger (2cm), peeled and thinly sliced
about 10 cilantro stems, keep leaves for the garnish
ripe tomatoes (amount depending on the variety available and your hunger; beef tomatoes work especially well)
salt and pepper

Heat the grill/oven to maximum.

Heat the olive oil in a small sauce pan. Add chili, garlic and ginger and fry over low heat until the chili softens and the garlic starts to brown. Add the cilantro stems and let sizzle for another 2-3 minutes.

With a slotted spoon take out all ingredients and let them cool. Keep the infused oil for later.

Slice the tomatoes and place them on a baking tray. Now drizzle the infused oil onto the tomatoes and season with salt and pepper. Grill for about 10 minutes.

Once ready and out of the oven top with the chili-garlic-ginger mixture and garnish with cilantro leaves.

I love to enjoy this dish with a big mound of Greek yoghurt.