Basic Grilled Tomatoes
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These tomatoes taste best when grilled over charcoal, preferably hardwood charcoal. They’d also be delicious with your favorite vinaigrette or even drizzled with a loose pesto.
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Serves six as a side dish.
High Heat is Best for Grilling Tomatoes
6 medium-size firm tomatoes (about 21/4-lb. total)
1-1/2 Tbs. red-wine vinegar
3-1/2 Tbs. extra-virgin olive oil
1 clove garlic, minced
1 small shallot, minced
Freshly ground black pepper
1 Tbs. chopped fresh flat-leaf parsley; more whole leaves for garnish
Prepare a grill by adjusting it so that the grate is 4 to 5 inches from the-flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds). Remove the green stem from the tomatoes but don’t core them. Cut each tomato in half horizontally. Gently loosen the seeds with your fingertips. Turn the tomato over and shake to discard any loose seeds. Sprinkle the cut side of the tomatoes well with salt. Set them cut side down on a wire rack and let them drain for 30 minutes. In a bowl, whisk together the vinegar, 3 Tbs. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper.
Lightly oil the drained tomatoes with the remaining 1/2 Tbs. olive oil. Arrange them cut side down on the grate and grill (turning halfway through) until the skins begin to blister and soften, 6 to 10 minutes.
Just before serving, add the chopped parsley to the vinaigrette. Transfer the tomatoes from the grill to a platter and drizzle with the vinaigrette. Garnish with the parsley leaves and serve hot, warm, or at room temperature.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 46
, pp. 50
August 1, 2001