Kalyn's kitchen who've been talking about her wonderful tomatoes, and then posted this awesome looking marinara sauce . So when Laurie, in my Honey's office gave him a bag of the sweetest, reddest, most delicious tomatoes EVER, I decided I had to do something with them for Weekend Herb Blogging. This week's host is Genie at The Inadvertent Gardener .
I found this recipe in the copy of LCBO's Food & Drink, Summer 2006 issue that I was flipping through while getting my hair done and my hairdresser gave me the issue. These magazines go fast at our local liquor stores and I never got a chance to get one. So without further ado....
Prep time: less than 5 minutes
Grill time: 6 minutes or so
2 ripe tomatoes
1 tbsp extra virgin olive oil
1-2 large cloves garlic, minced
salt & pepper to taste
1 tbsp fresh thyme leaves (1 tsp dried)
1. Combine oil, garlic, thyme and salt & pepper in a large bowl.
2. Cut the tomatoes in half and toss in the oil mixture
3. Grill cut side down (you can use a grill pan if you don't have a BBQ) over medium heat for 3-4 minutes. Flip when the tomato is slightly singed. Continue to grill for another 3 minutes or until the tomato is almost "molten" (LCBO word)
These are awesome as a side with grilled meat, chicken or fish. The magazine also suggests chopping them and stirring them into steamed rice.
Related links: Weekend Herb Blogging Food & Drink recipe