Prep time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients:
4 tomatoes of different colors
Fleur de sel
50g coarse breadcrumbs
2 garlic cloves
1 bunch of parsley
Accessory:
Preparation:
Light your Kokko and bring the temperature to 220°C.
Blend the breadcrumbs with the garlic, a pinch of fleur de sel, and the parsley until the mixture is bright green.
Remove the stems from the tomatoes and cut them in half lengthwise. Season with fleur de sel and sprinkle with the green breadcrumb mixture.
Arrange them on the ½ indirect cooking plate and place on the grill; cook for 20 minutes. The tomatoes are ready when they start to bubble and the breadcrumb topping is lightly golden.
