- 2 firm, ripe tomatoes (not overly ripe or they will fall apart when
you grill them), cut in half around the middle
- Olive oil
- Kosher salt (or fleur de sel if you can get it)
- Freshly ground black pepper
- 4 basil leaves, thinly sliced (roll them up like a cigar and then
slice them to make nice thin slices)
1 Standing over a sink, use your fingers to gently dislodge
and remove the watery pulp and seeds. (Although the seeds and pulp
contain a lot of flavor, when you grill the tomatoes they are going to
be lost anyway.)
2 Preheat your grill on high heat for direct grilling. Use a grill
basket or fine grill grate if you can, it
will make it much easier to work with the tomatoes (or any other
vegetables you grill). Season the tomatoes with salt and pepper. Brush
the cut side of the tomatoes with olive oil. Brush the grill grate or
grill pan with olive oil. Place the tomatoes, cut side down on the
grill surface. Cover the grill and let cook for about 4 minutes. (Check
after 2 minutes.) Use a metal spatula to lift tomatoes off of the
grill for serving.
3 Place on a serving dish, cut side up. Drizzle a little more
olive oil on the tomatoes. Sprinkle with just a little more salt and
pepper. Sprinkle with thinly sliced basil.
Serves 2-4 as a side.