Tomato Entrecote Steak

Roasting these heirloom tomatoes brings out their deep complexity of flavours, complemented brilliantly with bread crisped up nicely in the oven. Add as much (or as little) green chilli sauce as you can handle!

Preparation time Prep: 15 mins
bake 30 mins
Skill level Easy Peasy

You will need:

  • 4 large red bull’s heart tomatoes*
  • 1 piece of focaccia
  • Few sprigs sage or oregano leaves
  • Extra virgin olive oil
Spicy green sauce
  • 8 green chillies
  • 3 cloves garlic
  • 1 small bunch coriander
  • Pinch salt
  • Extra virgin olive oil
Tomato foam
  • 1 large tomato
  • Reserved tomato
Recipe: Afik Gal


  • 1Preheat your oven to 250°C.
  • 2Remove the tops and bottoms of your tomatoes, reserve the tops and bottoms for the tomato foam.
  • 3Poke little pieces of focaccia into the spaces within the tomato 'steak', as well as a small tear of sage/oregano. Sprinkle with salt and generously drizzle with olive oil.
  • 4Drizzle a small amount of olive oil onto the tray, place the tomato on top. Bake in the oven for 20–30 minutes, or until the tomatoes are a deep red, nicely seared.
  • 5While the tomatoes are roasting prepare the spicy green sauce. Remove the tops and seeds from the chillies, slice lengthways and roughly chop. Add the coriander, garlic and salt. Pulse to roughly chop the ingredients. Pour the ingredients into a small bowl, cover with extra virgin olive oil and stir through.
  • 6To prepare the tomato foam, roughly chop the 5th large tomato and add it to a blender with reserved tomato. Blitz until smooth and foamy. Pour tomato foam into a sieve over a bowl, in order to remove the liquid from the foam before you serve it.
  • 7Once the tomatoes are ready, strain the tomato foam onto a plate, top with the roasted tomato and sprinkle over droplets of the spicy green sauce. Season with salt and drizzle over extra virgin olive oil to serve.

*Tip: Yes, this is the only time you will find 'bull's heart' listed as an ingredient here on VegKit ;)

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