Sunday, August 5, 2012

Grilled Tomatoes

Sorry for my absence this past week, things got a little crazy 'round these parts with an old friend visiting.  It was lots of fun, but lots of driving on my part with the kids in tow.  

But have I got a nice appetizer for you.  Involving the grill.  I know, I've been using the grill like crazy lately!  and it's been fantastic.  Our house has managed to keep the temperature down more than last summer.  I don't end every day wishing I could move to the Arctic.  

I loved how quickly these tomatoes came together, even on our spotty grill, with a different hot spot every day, the romas cooked nicely, and kept their form.  I was worried about that, I'll admit.  I thought my tomatoes were going to just turn to mush and fall apart on the grill.  

The nice part of this dish is the ability to start the tomatoes grilling, and then make the cheese/garlic mixture in the kitchen.  Head back out, flip the tomatoes, add the mixture and let it melt.  Fantastic!  Don't have a grill? Give these tomatoes a try in your oven instead.  

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Originally from: Proud Italian Cook

  • 5-6 small to medium roma tomatoes
  • 1 Tbsp olive oil
  • 2 Tbsp crushed/minced garlic
  • 1/2 Tbsp dried thyme
  • approx 1/2 cup grated parmesan cheese

Cut the tomatoes in 1/2 and place upside down on a paper towel for a little bit.  Heat your grill to medium-high and place the tomatoes cut side down and grill just until marks start to form.  While the tomatoes are grilling, in the kitchen heat up your oil and add the garlic and thyme.  Saute for just a short bit, letting everything soften.  Pour into a bowl and add the cheese.  Take that mixture back outside, and flip your tomatoes.  Add the cheese mixture on the top of each tomato and grill until it's melted.


1 comment:

  1. That looks seriously awesome! I'll keep it in mind if it ever gets cool enough here to use the grill...ha!


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