Now, don't get me wrong, I'm as healthy as the next guy, but I'm not a health-nut. So that's why it was odd I found a recipe recently in a health magazine for baked tomatoes.
As usual, the pictures are what immediately appealed to me, nice big red juicy tomatoes smothered in melted cheese. How can that be bad?
So I figured I could (a) adapt the recipe for the grill and (b) improve on it.
Here's what I came up with and cooked it last night (5/24/12) on the grill using indirect heat for about 15 - 20 minutes or so.
They were delicious by the way.
You can use your oven if you want, but it's not near as fun standing around that with a cold beer as it is a BBQ. I'm just saying.
Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.
2 Large tomatoes
4 TBL balsamic vinegar
2 TBL chopped fresh oregano (or 1 TBL dried)
2 TBL chopped fresh basil (or 1 TBL dried)
4 TBL shredded Italian 3-cheese blend
1 tsp crushed black pepper
1/2 tsp Kosher Salt
1. Wash tomatoes and cut them in half.
2. Place the tomato halves in a small aluminum pan just large enough to hold the tomatoes.
3. Drizzle each tomato with balsamic vinegar and rub it around with your finger to ensure they're completely covered.
4. Sprinkle the crushed pepper and kosher salt over each tomato and cover with the shredded cheese, chopped oregano and basil. If possible, let them sit an hour so the balsamic has a chance to soak into the tomato.
5. Preheat BBQ to 550F - 600F and setup for indirect cooking (if using gas leave 1 burner unlit).
6. Place the pan on the grill not over the direct heat and close the lid. After 7 or 8 minutes rotate the pan a 1/2 turn so the tomatoes cook evenly. Remove from the grill when the cheese is melted and the tomatoes softened, about 15 - 20 minutes total.
Serve immediately. These are a great side dish for steak or chicken.
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