Course: Starter or a Side
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serve: 4
Ingredients Needed:
- 4 big fully ripe beef tomatoes, cut into thin round slices
- 4 tbsp extra virgin olive oil
- 3 mild red chillies, sliced into ½ cm rounds (if want to make it milder, seeds should be take out)
- 6 garlic cloves, thinly sliced
- 4 cm piece of ginger, finely cut into thin strips
- 25 g of basil leaves, cut coarsely, 5g leaves to be kept to garnish
- 1 and half tsp of mustard seeds
- 1 tsp flaked rock salt
- ½ tsp finely ground black pepper
Method:
- Preheat the oven to 250 degrees .
- Put a heavy based saucepan on medium heat. When it is a little warm, add oil and leave it for a couple of minutes. Add the chillies, ginger and garlic and fry gently for 5 minutes stirring occasionally until the garlic is starting to turn little brown. Add the coriander and continue to fry for 2-3 more minutes. Take a slotted spoon and transfer the mixture to a bowl to stop them from cooking and keep the remaining aromatic oil separately.
- Arrange the tomato slices on a large baking tray taking care that they do not overlap. Brush the slices with the prepared aromatic oil and then sprinkle these with salt and pepper. Place the tray in the grill taking care that it is not very near to the heat. It should be at least 4 to 5 cm away from the direct heat. This should be cooked for 10 to 12 minutes until the tomatoes have started to brown. Remove the tray from the oven and sprinkle the remaining oil over the tomatoes and keep it aside for 10 minutes.
- After 10 minutes, these should be transferred to a large platter, overlapping these slightly. Scatter the basil leaves, mustard seeds and any leftover oil and juices over these. This should be served warm to enjoy it fully.
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