Step 1

Heat half the olive oil in a small frying pan, add the garlic and fry over moderately high heat for a few minutes, or until lightly browned. Drain on paper towels.

Step 2

Heat a little more olive oil in the frying pan and cook the tomatoes, cut-side-down, over moderate heat until browned and very soft. Turn to brown the other side. Transfer to a bowl to cool, then peel and discard the skins. Coarsely mash the flesh with a fork.

Step 3

To make the vinaigrette, whisk together about half the crushed tomatoes, the extra-virgin olive oil, the vinegar and the honey. Season with dill, sugar, cayenne, salt and freshly ground pepper.

Step 4

Trim the coarse stems from the chicory, wash the leaves well and drain. Cut into short lengths.

Step 5

Heat the rest of the olive oil in the frying pan, add the onion and cook until transparent. Add the chicory and stir until wilted. Add the remaining tomatoes and stir until well combined. Season with salt and black pepper.

Step 6

Tear any large radicchio leaves into smaller pieces. Toss through the chicory mixture.

Step 7

Transfer to a large serving bowl, drizzle with the tomato vinaigrette and sprinkle with the garlic. Serve immediately.