Charred tomatoes

• very large vine tomatoes↗6
• olive oil↗3 tbsp tbsp

  plus a drizzle

• 1 scant tbsp balsamic vinegar tbsp

  plus extra

• garlic cloves↗2

  finely sliced

• about 2 tbsp light muscovado sugar tbsp
• a small handful fresh basil

  leaves, finely sliced

Step-by-step instructions

1. 1

   Preheat the oven to 160C/gas 3/fan 140C. Put a griddle pan or heavy cast iron frying pan (not non-stick) over a high flame and leave it to heat.

2. 2

   Cut the tomatoes in half around the equator. Brush the cut surfaces with 1 tbsp of oil and place cut side-down on the hot griddle. Cook undisturbed for 1 minute, then take the pan off the heat.

3. 3

   Transfer the tomatoes, cut side-up, to a shallow baking dish. Brush cut surfaces with the vinegar, then with about 2 tbsp of oil. Place a sliver or two of garlic on each tomato, and sprinkle with the sugar.

4. 4

   Bake for about 1 hour until the tomatoes are deep brown and sticky-looking. Cool a little, then finish with a sprinkling of balsamic vinegar, extra oil and a scattering of basil. Serve warm or at room temperature.