Appetizer Recipe: Grilled Tomatoes

Grilled TomatoesGrilling tomatoes bring out its natural sweetness and concentrate its flavors as it caramelizes on the grill. After grilling you come out with tomatoes with an intensified flavor. Simply sprinkle salt and pepper on it and it is delicious to eat on its own. Grilled tomatoes make a wonderful accompaniment to barbecues, grilled meats, kebabs, and roasts healthy recipes. You can also add it to salads, salsas, sandwiches, burgers, marinara sauce, and pastas. Tomatoes are naturally high in sugar and grilling the tomato until it browns and caramelizes brings out the sugar to the surface and create amazing flavor.

You can either cut the tomato in half and grill them face down, or cut them into slices or wedges but the slices need to be thick enough for the tomato to hold together as it cooks and not fall off the grill. Take out the green stem of the tomato and cut it in half. Grilled halved tomatoes make a beautiful presentation if you are planning to serve them as a side dish or appetizers recipes. You can grill it face down and then flip it once to finish grilling on the other side. As the bottom side grills, you can season the tomatoes with salt, pepper, herbs, spices, or cheese for a mouthwatering appetizer or side dish.

Ingredients: tomatoes, olive oil

Preparation Instructions: Grilled Tomatoes Recipe

Preheat grill. Cut tomatoes in half, from top to bottom, or cut into slices. Brush with olive oil on every side and grill (cut side down) for 2 or 3 minutes.

Before preheating the grill, brush the grates with olive oil so that the tomatoes do not stick to the grills as it cooks. Lightly oil the surface of the tomato before grilling it so that it won’t stick but don’t use too much oil to avoid flare-ups. If you want to use the grilled tomatoes for adding in sauces, you can peel away the skin after grilling the tomatoes. The peel will come off easily similar to the blanching method. Squeeze out the seeds before adding the tomatoes in a pot for making stews or sauces.



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