The quality of the tomatoes makes all the difference in this simple but delicious recipe. When looking for a good tomato, remember that thin, delicate skins that are easily split are a sign of dense, flavoursome flesh
- Serves: 2 persons
- 200g beef bone with marrow, cut lengthways
- 2thick slices of sourdough, grilled
- 1Vesuvian Bull’s Heart tomato, room temperature, thickly sliced
- flat-leaf parsley, chopped, to serve
- fennel pollen, to serve
Step 1Heat the BBQ and allow the flames to die down and the coals to turn white. Season the bone marrow, put it cut-side down on the BBQ for 8-10 minutes, or cut-side up in a 200C/fan 180C/gas 6 oven for 6-15 minutes (depending on thickness) until the marrow is beginning to melt and is crisp and golden on the edges.
Step 2Scrape half of the hot marrow on the grilled bread, top with a thick slice of tomato, then with the rest of the marrow. Season with salt, a scattering of parsley and a pinch of pollen.