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Ingredients
Method
- 15 tomatoes
- A good glug of olive oil
- Salt and pepper
- 1 small handful of thyme sprigs, leaves only
- 1 handful of torn basil
- Splash of red wine vinegar
- 1 handful of pitted black olives
- Cooked pasta, to serve
- Preheat your grill to high. Cut the tomatoes in half and place on a baking tray, cut side up. Drizzle with olive oil and season with salt and pepper, before scattering over the thyme leaves and grilling until the skins are nicely charred.
- Pour the tomatoes and all their juices into a bowl, and roughly crush with a fork. Stir in the basil, the red wine vinegar, and the olives. Serve with cooked pasta, and a bit of parmesan. Perfect!
30 mins
2 serving
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