Ed Smith's Grilled green tomatoes with oregano + chilli · Jess Lea-Wilson
On the Side , Ed Smith’s first book, is what he calls a ‘sourcebook for inspiring side dishes’ and it is just that – moving the often forgotten accompaniments to centre stage and giving an exacting amount of detail to make cooking them as easy as possible. Here, he shares a deliciously versatile recipe which calls for the very best sea salt. We could also see it working nicely with some our Pure Sea Salt Smoked over Oak, too.
From Ed "Although I enjoy roast or pan-fried cherry tomatoes, to my mind (and I think the minds of others too), large red tomatoes are only acceptable if cooked to absolute perfection (caramelised, blistered, fully soft) and placed next to bacon, sausage and black pudding; but otherwise: no thanks. Green tomatoes are a better option. You’ll find sharp, hard, unripe green tomatoes as well as softer, more subtle heirloom varieties in the shops.
Both seem to enjoy a little heat from a grill, as well as the complementary seasonings of dried oregano, chilli and nutty rapeseed oil suggested in this recipe. I like to eat warm, yielding green tomatoes with things like grilled fish (salmon, mackerel, sardines, cod) and cheeses like ricotta and halloumi ; basically, they’re juicy and luscious and are effective at cutting through savoury and salty foods without hogging the limelight."