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Grilled Tomatoes with Saba and Sea Salt

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Serves 8

  • by Melissa Pellegrino from Fine Cooking
    Issue 112

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):
Calories (kcal): 40; Fat (g): 2; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 0; Sodium (mg): 300; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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