Grilled Tomatoes with Herbs & Garlic

August 3, 2009

More tomatoes, less rant and self deprecation this time.


4 medium tomatoes, cut in half crosswise — or 8 plum tomatoes, cut in half lengthwise
3 T extra virgin olive oil
Sea salt and freshly ground black pepper
4 plump garlic cloves, peeled and finely minced
1 T fresh rosemary, finely chopped
1 T fresh thyme, finely chopped

Parmigiano reggiano, grated (optional)

Brush the tomato halves all over with the oil. Season them generously with salt and pepper, then sprinkle the garlic and chopped herbs over them.

Preheat the grill to medium high. Arrange the tomato halves, cut side down, on the hot grill on a diagonal to the ridges. Cook 5 to 7 minutes per side. Transfer to a platter and drizzle a little more olive oil over them.

Should you feel the urge, grate some parmigiano reggiano over the cut side of the tomatoes for the last minute or so of grilling.


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