Instructions

In the kitchen:

• Wash the tomatoes. Remove the stems and cut in half. Squeeze gently to remove the seeds.
• Brush the grill basket with oil and place the tomatoes in it.
• Mix the sugar and salt. Sprinkle over the tomatoes.
• Prepare the persillade. Peel the garlic and slice finely. Wash the parsley and chop it finely. Combine both with the breadcrumbs, salt and pepper.
• Evenly spread the persillade over the tomatoes and drizzle with the remaining oil.

At the barbecue:

• Prepare the barbecue for indirect heat – approx. 200 ºC.
• Place the grill basket on the grate in the middle and cook for 20 minutes with the lid closed.
• Check the tomatoes are cooked and remove them from the heat.
• Serve immediately.