IOW BBQ Tomatoes

• 600–700g IOW tomatoes - halved, Beefsteak and Green Tiger tomatoes work well 
• 150g mascarpone
• 1 lemon, zested and juiced
• 2 tbsp olive oil, plus extra for drizzling
• 1 tsp dried tarragon
• 4 anchovy fillets, finely chopped
• 2 tbsp olives, roughly chopped
• Small handful fresh basil, roughly chopped
• Small handful fresh parsley and basil, roughly chopped
• 1 tbsp balsamic vinegar, to finish
• Salt and black pepper

Slice the tomatoes in half, then drizzle them with olive oil, dried tarragon, salt and black pepper.

Cook the tomatoes on a hot barbecue or griddle pan for 6–8 minutes, turning once, until softened, lightly charred and juicy.

Stir the lemon zest and a squeeze of lemon juice into the mascarpone. Spoon the mascarpone onto a serving plate and spread it out slightly.

In a small bowl, mix together the anchovies, olives, remaining lemon juice, basil, parsley and a drizzle of olive oil.

Place the BBQ tomatoes on top of the lemon mascarpone base then top with the anchovy, olive and herb mixture.

Finish with a drizzle of balsamic vinegar and olive oil, plus fresh basil and parsley. Serve immediately.