BBQ tomatoes
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
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Scrape 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.