Growing up, I remember summer was filled with an abundance of zucchini, rhubarb and tomatoes. According to me, zucchini was best served as bread, rhubarb was best served as crisp and tomatoes were best served to someone else. I was not a fan of tomatoes.
Actually, I still do not care for plain tomatoes, unless they are in a salad. I like my tomatoes made into something. And I must say, these Herbed-Grilled Tomatoes are definintely something!
Of course you can't go wrong with balsamic vinegar, fresh basil and garlic. In fact, that makes for a pretty common (and tasty) vinaigrette. The role of the marinade in this dish is perfectly subtle.
What takes these tomatoes from ordinary to extraordinary is in the grilling. The charring from the grill, combined with the marinade, results in tomatoes literally bursting with fresh flavor. Topped with Parmesan cheese, Herbed-Grilled Tomatoes are an easy, healthy, and delicious side dish made on grill.
Yields 4 servings (2 tomato halves per serving)
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
3-4 garlic cloves, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese
- In a wide shallow bowl (13 x 9 baking dish works well) mix together the olive oil, vinegar, garlic, basil, salt and pepper.
- Add tomatoes, and turn to coat them on all sides.
- Prepare grill: brush grates with oil or spray with cooking spray, and preheat to medium high.
- Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side, or until tomatoes begin to blister, soften and brown. (Note: They can burn easily so keep an eye on them.)
- Remove the tomatoes from grill and top with parmesan cheese. Garnish with fresh basil leaves, if desired. Serve immediately.