Skip to main content

Grilled Tomatoes with Olive Sauce and Potato Wedges

Small tomatoes2000 gFinely 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 oil150 ml
Whole, pitted black olives 300 gPlace the potato wedges on a pan, drizzle with oil, and roast in a preheated oven. Garnish the tomatoes with fresh chervil.
Basil30 g
Sun-dried tomatoes150 g
Olive oil100 ml
Potato wedges1000 g
Oil100 ml