Food writer Elizabeth David would have turned 100 this year. As a collection of her recipes is published, her former editor, Jill Norman, tells Keeley Bolger how her late friend continues to influence British tastes. Here's a recipe from Elizabeth David On Vegetables.
Ingredients:
Serves two to four
8 large ripe tomatoes
1 clove garlic, crushed
Handful of parsley
2tbsp olive oil
Salt and pepper
Method: Cut tomatoes in half. With a small knife make several incisions crosswise in the pulp of the tomatoes, and in these rub salt, pepper, and crushed garlic.
Chop finely a good handful of parsley and spread each half tomato with it, pressing it well in.
Pour a few drops of olive oil on each and grill for preference, or in a hot oven at 200C/gas 6. To be quite perfect, tomates provencales should be slightly blackened on the cut surface.
- Elizabeth David On Vegetables, photography by Kristin Perers (Quadrille, £20)
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