Barbecued Tomatoes

• 4 large tomatoes
• salt and black pepper
• 4 large tinned anchovy fillets, drained
• 1 tablespoon freshly chopped parsley
• olive oil

1. Place a large piece of foil on a flat surface and season with the salt and pepper.
2. Drizzle with a bit of oil if you're concerned about the tomatoes sticking.
3. Halve the tomatoes.
4. With the cut side up, place the tomatoes on the foil.
5. Chopp the anchovies and combine with the parsley, a bit of pepper if you like or any other spices.
6. Divide the chopped anchovies and parsley between each tomato and drizzle each with olive oil.
7. Bring the edges of the foil up over the tomatoes and fold the edges together, sealing them together to make a parcel.
8. Place over hot coals for 10-15 minutes or until just softened.
9. Serve immediately.

tomatoes, salt, tinned anchovy, freshly chopped, olive oil

Taken from www.food.com/recipe/barbecued-tomatoes-139665 (may not work)