Recipe: Grilled Tomatoes
By Amelia Tucker
Often the best tastes are the most simple ones.
Summertime combines garden fresh produce with another favorite pastime - grilling.
Grilling brings out the natural sweetness of the tomato and adds a light roasted flavor that compliments a light summer meal.
Start with one medium tomato-figure on one tomato per person.
Cut a slice off the top of the tomato so that it is flat. Using a spoon, remove the seeds and flesh-leaving enough tomato wall to keep its shape.
In a small bowl, mash the insides you removed with a fork. You are going for a slightly chunky and juicy matter in the bottom of the bowl.
Add the following to taste:
- Olive oil
- Parmesan cheese
- Breadcrumbs
- Italian seasonings
- Fresh ground pepper and salt
Combine your choices so that the results end up being a filling that is slightly more moist than you would want.
Spoon into tomato shells and sprinkle with fresh shaved Parmesan cheese.
Place foil onto hottest part of grill and set filled tomatoes onto foil.
Cover and roast until hot throughout. Tomato will be slightly scorched on the very bottom but skin all over will be a beautiful roasted color.
This is definitely a recipe befitting a Tomato Casual blog as the ingredients are all dependent on how juicy the insides of the tomato are and your particular tastes.
