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Ingredients
Method
- 15 tomatoes
- A good glug of olive oil
- Salt and pepper
- 1 small handful of fresh thyme sprigs, leaves only
- 1 handful of basil leaves, torn
- Splash of red wine vinegar
- 1 handful of black olives, pitted
- Cooked spaghetti, to serve
- Preheat the grill to high. Slice the tomatoes in half, and place on a tray cut-side up. Drizzle with oil, season well, and scatter over the thyme leaves.
- Grill until they have blackened a little and are covered in char marks. Pour the tomatoes into a bowl and crush with a fork, then stir in the basil leaves. Add some red wine vinegar, then stir in the olives. Serve with al dente spaghetti, and some salami if you fancy it.
30 mins
2 serving
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