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Print this Recipe    Grilled Tomatoes

This recipe is really great when you are barbecuing. I have only done this on a charcoal grill but I can't imagine that it would be that much different on gas.

We have this every single time we barbecue now. It's best when you're eating it with something that was grilled with a lot of barbecue sauce because the leftover saucy mess will burn off on the grill while the tomatoes are grilling right next to it thus smoking them too if you close the cover. If not, they can be a little bland so use extra herbs and salt.

Plan on one tomato per person, and make sure they haven't been chilled and that they are vine ripened. Chilling tomatoes ruins their flavor and many packaged tomatoes are green tomatoes that have been treated with ripening agents to turn them red. Eeeeeewwwww. Go for vine ripened tomatoes and leave them on the counter or in the pantry at home. For best results get them from the friendly neighborhood farmer's market.


Ingredients:
4 vine ripened tomatoes, washed and dried
Olive oil
Salt and pepper
Your favorite herbs (dry or fresh, fresh is probably better)

1. Drizzle olive oil in the middle of a standard dinner plate.

2. Slice your tomatoes lengthwise and remove the brown spot on the top.

3. Sprinkle salt, pepper, and your favorite herbs on the flat side of the halved tomatoes.

4. Place them round side down on the plate and swirl them around a little and then flip them over. Sprinkle more salt, pepper, and herbs on the round side of the halved tomato. Leave them there until you're ready to put them on the grill.

5. After you take your meat off the grill to rest, put the tomatoes flat side down on the hottest spot of the grill. Close the cover. This is a good time to get your plates ready with whatever you are serving that way they will be ready for the tomatoes when you get them off the grill.

7. After about 3 or 4 minutes serve them with the rest of the food, grilled side up. Yeah, they roll a bit so if you are giving it to a kid you should probably cut it up for them.

They are best sliced and eaten like a piece of meat right on the plate. They should have a nice smoky flavor if you did it right.

Serves 4

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