Roasted Tomatoes with Thyme-Infused EVOO and Ciabatta
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
400 g vine-ripened tomatoes
1/3 cup Red Island Extra Virgin Olive Oil
small handful of thyme sprigs
ciabatta or sough dough bread (as much or little as you crave)
goats feta cheese (if you like)
Portable CHARCOAL BBQ GRILL
Medium cast-iron frying pan
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.