Grilled Tomatoes with Olive Sauce and Potato Wedges
| Small tomatoes | 2000 g | Finely chop the sun-dried tomatoes, garlic, basil, and olives, mix with olive oil and season with salt to create a chunky pesto. Leaving the stems on, season the tomatoes with salt, drizzle with olive oil and place in an oven preheated to 170 °C for approximately 3–5 minutes. After roasting, toss the tomatoes with the pesto. |
|---|---|---|
| Olive oil | 150 ml | |
| Salt | ||
| Whole, pitted black olives | 300 g | Place the potato wedges on a pan, drizzle with oil, and roast in a preheated oven. Garnish the tomatoes with fresh chervil. |
| Basil | 30 g | |
| Sun-dried tomatoes | 150 g | |
| Olive oil | 100 ml | |
| Garlic | ||
| Potato wedges | 1000 g | |
| Oil | 100 ml |