Make this BBQ tomato dish as an accompaniment at your next BBQ, then check out our BBQ aubergines, BBQ cabbage, vegan pulled jackfruit burger and more easy BBQ recipes.


  • 200g beef bone with marrow, cut lengthways
  • 2 thick slices of sourdough, grilled
  • 1 Vesuvian Bull’s Heart tomato, room temperature, thickly sliced
  • flat-leaf parsley, chopped, to serve
  • fennel pollen, to serve


  • STEP 1

    Heat the BBQ and allow the flames to die down and the coals to turn white. Season the bone marrow, put it cut-side down on the BBQ for 8-10 minutes, or cut-side up in a 200C/fan 180C/gas 6 oven for 6-15 minutes (depending on thickness) until the marrow is beginning to melt and is crisp and golden on the edges.

  • STEP 2

    Scrape half of the hot marrow on the grilled bread, top with a thick slice of tomato, then with the rest of the marrow. Season with salt, a scattering of parsley and a pinch of pollen.

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