These sweet roasted tomatoes are delicious as a side dish or in an Asian (noodle) salad. You can make them one day in advance, they will taste even more intense the next day.
Roasting tomatoes in a grill pan or oven?
I don’t really know whether I can call these tomatoes “roasted tomatoes”. They are baked in a grill pan. Grilled tomatoes…?
In the past, in my restaurant, the large catering oven was on all afternoon for the mise en place. Then vegetables, meat and much more were put in. But to heat up the oven at home for a just a little tomatoes does not feel good (unless I would put in a chicken afterwards, but that was not planned). That is why I “grill” them in a grill pan.
Coriander root and chili give the tomatoes a delicious Thai kick. At the Asian food shop you buy coriander including the carrot and I have been told that this carrot is very healthy. Coriander root has a full, spicy taste that can be compared to garlic, but less hard. And the subtle coriander taste is delicious. If you are not a fan of coriander, you can replace the root with a small clove of garlic.
For the marinade, mash coriander root, chili, salt together with oil in a mortar. Stir this mixture into the tomatoes. First let the pan get hot. Then put the tomatoes in and wait a few minutes until they are soft and caramelised. Garnish with extra virgin olive oil, Thai basil and crispy garlic. That will be enjoyable!
Tomatoes roasted in a grill pan with coriander root and chili
These sweet roasted tomatoes are delicious as a side dish or in a (noodle) salad. You can also make them one day in advance, then they will be even more intense the next day.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Category: Side dish
- Method: backing
- Cuisine: Asian
- 400 g sweet little tomatoes *
- 2 not too thin coriander roots
- 1 small red chili
- 1 tsp of sea salt
- 2 tbsp oil
- Preheat your grill pan to medium heat.
- Cut 2 coriander roots from the bunch of coriander. I usually also cut 2 cm of the stem. Scrape away the dirt with a sharp knife and rinse them clean.
- Mash all the ingredients for the marinade into a mortar as fine as possible.
- Stir the marinade through the rinsed and dried tomatoes.
- If the pan is hot enough, put tomatoes in the pan. Roast for 7-10 minutes until they are soft and slightly caramelised.
* Leave on crown and piece of stem of some tomatoes for decoration.
Serve hot or cold. The next day they are extra delicious!
Keywords: Tomato, Coriander root, grilling, roasting, side dish