Grilling tomatoes amplifies their flavor into some sort of Super Tomato. These are awesome as a side on their own and would be great on a white pizza or other tomato dishes. This is quick and easy and can be done with ingredients found in most kitchens. What you don’t have you can probably substitute something else for it.
- Tomatoes – fresh garden tomatoes recommended. Haven’t tried this with crummy hot-house tomatoes, but it may work.
- Oil & Vinegar or Italian Dressing
- Seasonings – whatever you like – oregano, season-all, or nothing
- Grated Parmesan Cheese – or not
- Cut the tomato in half across it’s width, not through the stem.
- Scoop out the seeds and liquid bits with a small spoon. Leave the fleshy solid parts.
- Add some seasoning. Any of your favorites will work, or don’t add anything if you’re into the whole brevity thing.
- Pour in some oil & vinegar or Italian Dressing. If you don’t already know how to make oil & vinegar dressing, here’s the basics – 3 parts oil, 1 part vinegar. Olive oil and red wine vinegar are our favorites, but you could get by with vegetable oil and white vinegar. Maybe even just oil. Main thing is you want it lubricated so it doesn’t stick to the grill.
- Speaking of the grill get that heated up. Medium to high heat should do.
- And of course, put a stick in it. If you’re concerned about the tomato spinning on the stick, you could use two, but this is the “Stuff on a Stick” contest, not the “Stuff on Two Sticks” contest!
- Slap those bad boys on the grill, cut side down. Time will depend on grill heat and size of the tomato. Maybe 2-3 minutes for average size and average heat. Wait until they start to look kinda cooked on the cut face. When they look ready, flip them over. There’s really no wrong way to do this, it’s not like an undercooked tomato is going to hurt you. If you screw it up, your mistake will still be delicious.