Roasted Tomatoes with Thyme-Infused EVOO and Ciabatta

INGREDIENTS

400 g vine-ripened tomatoes
1/3 cup Red Island Extra Virgin Olive Oil
small handful of thyme sprigs
salt
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ciabatta or sough dough bread (as much or little as you crave) 
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goats feta cheese (if you like)
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Equipment:
Portable CHARCOAL BBQ GRILL
Medium cast-iron frying pan

method

Light your fire and let it burn down until you obtain a medium heat. Add the tomatoes to a frying pan and place it in the coals, then drizzle with the olive oil, scatter over the thyme and season with salt. Cook until the tomatoes are blistered and soft – about 10 minutes. Remove from the heat and let the tomatoes cool. The oil in the pan will now have a lovely thyme and tomato flavour – PERFECT for your bread-dipping session.

Slice the bread and toast it in the fire as you warm your toes and pour a glass of wine. 

Arrange the tomatoes on a plate and pour the oil goodness in a dipping bowl or eat it straight from the pan. Enjoy just as it is or add some of your favourite cheese to the warm bread and get dipping. 

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