Firm tomatoes develop browned cut sides in a hot oven while staying juicy inside. Coriander oil, charred spring onions and sherry vinegar balance fresh herbs, smoke and acidity.
This modern, Mediterranean-inspired side dish is all about the contrast between ripe, juicy tomatoes and briefly roasted cut sides. Firm tomatoes work best here: they hold their shape and release less liquid than very soft ones. In the Netherlands, tomatoes grown outdoors are at their best in summer; outside that season, you can use firm vine tomatoes or small beefsteak tomatoes. Choose tomatoes that smell ripe and feel heavy, but aren’t bruised.
High, direct heat browns the cut side before the tomato becomes completely soft. This gives you roasted flavors without turning the dish into a puddle of tomato juice. A well-heated metal baking sheet helps the tomatoes brown quickly; keep an eye on them, though, as the line between browned and collapsed is a fine one. Spring onions need less time. Their outsides can develop dark spots while the centers soften and stay sweet. A dry frying pan or grill pan works well for this.
Coriander oil provides a fresh, green counterpoint to the warm tomatoes. Use both the leaves and the thin, tender stems: they’re full of flavor and blend smoothly in a blender or small food processor. A mild olive oil suits the Mediterranean feel, but a neutral oil lets the coriander shine through even more. Keep the oil uncooked and add the sherry vinegar just before serving; it retains its fresh, slightly nutty acidity and cuts through the sweetness of the roasted tomatoes.
Serve the dish as soon as the tomatoes come out of the oven, while the warm juices and cool herb oil still contrast clearly. It goes well with grilled fish, pan-fried chicken or a table of small plates, and crusty bread is handy for soaking up the oil and tomato juices. If you don’t have sherry vinegar, use red wine vinegar; start with a little less and taste, as the sharpness varies from bottle to bottle. Cover and refrigerate leftovers, and eat them within two days. The tomatoes will soften as they sit, so bring them to room temperature and serve cold or lukewarm rather than reheating them for a long time.
Preheat the oven to 240 °C, or to its highest setting. Put a metal baking sheet in the oven to heat up.
Halve the tomatoes and place them cut-side up on the hot baking sheet. Sprinkle with the salt and some black pepper. Roast for 8–12 minutes, until the cut sides are browned but the tomatoes still hold their shape.
Meanwhile, put the coriander and olive oil in a blender or small food processor. Blend to make a coarse green oil. Season with a little salt.
Heat a dry frying pan over high heat. Cook the spring onions for 3–5 minutes, turning them regularly, until they’re blistered all over and soft. Cut them into pieces about 4 cm long.
Arrange the warm tomatoes and spring onions on a platter. Spoon the coriander oil over the top and drizzle with the sherry vinegar. Serve immediately.
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