grilled and marinated red and yellow tomatoes

pomodori rossi e gialli marinati

for 6

1 kg yellow tomatoes

1 kg red tomatoes

Maldon salt and freshly ground black pepper

2 tablespoons each of fresh thyme and marjoram leaves

3 garlic cloves, peeled and finely sliced

extra virgin olive oil

Remove the stalks and wash the tomatoes. Cut the tomatoes in half horizontally.

Preheat a griddle pan to very hot.

Put 2–3 tablespoons salt on a board. Place the cut side of the tomato into the salt and then place salt side down on to the hot griddle pan. Grill until the cut surface seals and is charred. Carefully turn the tomatoes over – they are very fragile – and grill briefly on the skin side. Remove to a large serving dish. Repeat.

Finely chop the marjoram, thyme and garlic together. Sprinkle over the tomatoes. Season with black pepper and drizzle with extra virgin olive oil. Serve as part of an antipasti with other grilled vegetables.