Grilled Tomatoes
Grilling enhances tomatoes with smoky char while preserving their summery taste. But don't simply throw them onto the fire or you'll end up with a mushy mess.
A cookbook recipe exclusively for ATK Essential members from The Complete Plant-Based CookbookGather Your Ingredients
Key Equipment
Before You Begin
For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. To serve the tomatoes as a simple side dish, top them with the reserved juice, 2 tablespoons of torn fresh basil leaves, 1 tablespoon of extra-virgin olive oil, and flake sea salt to taste. This recipe can easily be doubled.
Instructions
1.
Toss tomatoes with oil, salt, and pepper in large bowl. Let stand for at least 15 minutes or up to 1 hour.
2.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3.
Clean and oil cooking grate. Place tomatoes, cut sides down, on grill (reserve any juice left behind in bowl) and cook (covered if using gas) until tomatoes are charred and beginning to soften, 4 to 6 minutes.
4.
Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook (covered if using gas) until skin sides are charred and juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to large plate. (Tomatoes can be refrigerated for up to 2 days.)
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