Grilled Tomatoes with Saba and Sea Salt
Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.
8 small tomatoes (3 to 4 oz. each) cored and halved crosswise
1 Tbs. extra-virgin olive oil
3 Tbs. saba
Flaky sea salt, such as Maldon
Prepare a medium-high gas or charcoal grill fire. Brush the cut sides of the tomatoes with the olive oil. Grill the tomatoes cut side down until charred, 2 to 3 minutes. Transfer to a platter, cut side up. Drizzle the tomatoes with the saba and sprinkle with salt to taste. Serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 112
, pp. 47
July 7, 2011