SMOKED TOMATOES WITH JUICE DRESSING

Here’s a lovely way to serve tomatoes when you’ve got the barbecue or charcoal grill revved up. As the thyme heats the herbaceous smoke infuses the tomato flesh yet not over powering in smokiness. The thyme can be replaced with rosemary branches. A dressing made with some sweet warm tomato juice mixed with a little wine & cider vinegar is all that it needs.

serves 4 as a side dish

500g cherry tomatoes or selection of small heirloom tomatoes

1 bunch thyme

2 teaspoons Hart’s Farm Cider & Wine vinegar

1 tablespoon extra virgin olive oil

sea salt

Pre-heat a barbecue grill to medium-high heat. Spread a thick layer of thyme sprigs across a small baking tray then place the tomatoes across the top. Transfer the tray to the top of the pre-heated grill. Close the barbecue lid. Alternatively, if there is not a lid, place a metal bowl over the top of baking tray to cover the tomatoes. As the tray heats up, the thyme will smoke and infuse the tomatoes. Cook for 25-30 minutes until tomatoes blister and soften.

Reserving four tomatoes, transfer the remaining tomatoes to a serving bowl. Squeeze the juice from the reserved tomatoes into a sieve over a small bowl. Push the flesh with back of teaspoon to extract all the juice. There should be about 2½ tablespoons. Discard the leftovers in the sieve. Whisk the vinegar and oil into the juice. Season with salt

Pour dressing over the tomatoes. Scatter over fresh thyme leaves or basil leaves.

Option:

You can use larger tomatoes. Halve and place cut side up on top of the thyme sprigs.  Depending on size and ripeness the cooking time will vary.

Recipe by Fiona Hammond Food, March 2022