Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse.
Simple to do, the tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish.
Grab one or two punnets of cherry tomatoes. Heat a pan until very hot and drizzle in some olive oil. Shake the pan to distribute the olive oil. Add the tomatoes and cook for 3 – 4 minutes, shaking the pan occasionally, until the tomatoes are slightly charred on several sides.
Salt them while they are in the pan, then remove from the pan and use them hot or at room temperature.
From the Tomatoes Series
- Aloo Baingan Wadi Ki Subzi (Tomato, Eggplant and Potato Subzi with Wadi)
- Green Mung Dal Soup with Asparagus and Tomatoes
- Aubergine Fourree (Eggplants Stuffed with Tomatoes and Peppers)
- Baked Red Peppers with Tomatoes
- Balinese Vegetarian Sambel Tomat
- BBQ Roasted Tomatoes
- BBQ’d Roast Tomatoes
- Bruschetta al Pomodoro
- Caponata Siciliana
- Chana Chat with Chat Masala
- Farinata Revisited
- Fresh Tomato Soup
- Ganga’s Hot Tomato Cream Salsa
- Ganga’s Classic Tomato Salads