Blistered tomato and garlic Afghan bread

Name: Blistered tomato and garlic Afghan bread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 80ml olive oil; 2 garlic cloves, very thinly sliced; 4 ripe tomatoes; 250g cherry truss tomatoes; 2 tsp sherry vinegar; 1 tsp dried chilli flakes; 1 tsp sumac; 1 tsp ground cumin; 1 long loaf Afghan bread (from selected supermarkets) or Turkish bread; Flat-leaf parsley and basil leaves, to serve

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15m

10m

Blistered tomato and garlic Afghan bread

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by Matt Wilkinson

Chef and author

Mar 01, 2017

"I love the taste of tomatoes that have been grilled, and scattering them over this bread with herbs and garlic makes a great snack before sitting down to a meal." – Matt Wilkinson

1/3 cup (80ml) olive oil
2 garlic cloves, very thinly sliced
4 ripe tomatoes
250g cherry truss tomatoes
2 tsp sherry vinegar
1 tsp dried chilli flakes
1 tsp sumac
1 tsp ground cumin
1 long loaf Afghan bread (from selected supermarkets) or Turkish bread
Flat-leaf parsley and basil leaves, to serve

Method

1.

Heat the oil in a small frypan over medium-high heat. Add the garlic and cook, swirling the pan occasionally, for 1-2 minutes or until golden. Strain through a fine sieve into a bowl, reserving the garlic and oil separately. Set oil aside for 15 minutes to cool.
2.

Place tomatoes in a bowl with vinegar, spices and reserved garlic oil. Season and set aside for 10 minutes to marinate.
3.

Heat a chargrill pan or barbecue to high heat. Strain tomatoes, reserving marinade. Grill, turning, for 6 minutes or until burnt and blistered. Transfer tomatoes to a bowl, cover with plastic wrap and set aside until needed.
4.

Brush bread with 2 tsp reserved marinade and grill for 1-2 minutes each side or until charred. Drizzle with another 1 tsp marinade, then transfer to a plate.
5.

Halve large tomatoes and scatter over the bread with the cherry tomatoes, squeezing juices into bread. Spoon over any remaining tomato juices and scatter with herbs, reserved garlic and salt flakes.