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Grilled Tomatoes with Aromatic Chilli oil, beetroot and Fresh Mozarella

These are delicious eaten with some freshly baked bread to mop up the oil.

What You'll Need;

6 tomatoes - sliced

1 tbsp chilli flakes

1-inch ginger - finely minced6 garlic gloves - thinly slice

6 tbsp light olive oil

Flaky sea salt and pepper to taste

Coriander - separate the leaves and mince the stalk

Pre-boiled beetroot

Mozzarella Cheese


First, preheat the oven broiler on high.

Then, we prepare the Aromatic Chilli Oil; Heat the olive oil in a saucepan over medium heat. Add chilli, ginger, garlic and stir until the garlic just starting to brown and then add the minced coriander stalk. Cook for another 1 to 2 min until the garlic is brown and aromatic. Then using the slotted spoon, transfer the ingredients to a plate (to stop cooking) and preserved the oil.

Arrange the tomatoes slices on baking dish (no overlapping). Brush with the aromatics oil and sprinkle with flaky salt and pepper. Place the plate in the oven as close to the broiler and bake for 10 to 15min until the tomatoes start to brown. Remove from the oven, and arrange the beetroot in between of the tomatoes and drizzle with some more oil. Bake for another 5 min.

Take it out, let it rest for 10 minutes then arrange the fresh mozzarella on top and sprinkle with the fried ingredient, fresh coriander leaves and the remaining oil.

So delicious eaten with some freshly baked bread to mop up the oil.



Treehouse Cookery

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