Sunday, September 2, 2012

all up in my grill

The end of summer is nearing. No more swim diapers or splash parks for my family. Sad, I know. Even sadder, in my opinion, we are coming to the end of summer foods. Before we know it there will be no more juicy cantaloupe chins or strawberry stained shirts. And then there is tomatoes. Thanks to my garden and my CSA, we have enjoyed so many varieties of tomatoes in so many ways this years. Well...I say we...I mean me and the kids. Not so much the carnivore. But the beauty of how our family makes meals work is that I still get to enjoy summer's finest fruit while he enjoys his favorite foods, i.e. any meat on the grill. What can I say? That man loves to grill.

Take this recipe, for example. While he heated up a steak over an open flame, he also helped me cook these grilled tomatoes. I found the idea on a great Italian blog which you should check out here. I wasn't too exact with the recipe, but this is generally what you need:

Several small tomatoes (I used romas and mr. stripeys), halved
1/2 cup or so of grated parmesan cheese
enough olive oil to coat the cheese
freshly chopped herbs (I used basil and oregano)
a dash or two of garlic powder
kosher salt and freshly cracked pepper

Start by cutting the tomatoes in half and then mixing together all the ingredients in a small bowl. Spray your grill. Then over a low heat place the tomatoes cut side down on the grill for about three minutes. Turn the tomatoes over and top with the cheese mixture. Grill for another two to three minutes. Serve warm.

Summer may be fading, but the taste of these sweet grilled tomatoes will linger in my memory for months to come.

menu ideas:
These grilled guys would make a great side dish at your next cookout. I had these as my main dish along side creamy pasta and sauteed zuchini. Like I said before, the carnivore had a steak with the same sides.

2 comments:

  1. I tried fire-roasting tomatoes on the grill a few years ago, and it was a huge fail! This method has me wanting to brave grilling tomatoes again, though - especially with lots of fresh herbs. Yum!

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