Grilled Tomatoes
PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE
Tomatoes are maybe the best part of summer (that’s right—better than the beach and late sunsets). Usually our favorite way to enjoy them is raw with a good pinch of salt or in a bruschetta, but there is something incredible about grilling them.
Not only does the char from the grill add a slight bitterness that balances a tomato’s acidity and sweetness really well, but the direct heat manages to bring some of the deep umami flavors that you might find from a tomato sauce without letting the tomato completely fall apart.
You can season simply with salt, black pepper, and oregano and eat as is, but we love topping this with a flavor-packed tahini-Caesar dressing. Place this on the table at your next BBQ next to a gorgeous steak and some campfire potatoes, and you have a near perfect summer dinner.
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Yields:
4
– 6
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
Tahini-Caesar Dressing
to 4 oil-packed anchovy fillets, drained
c.
finely grated Parmesan
tbsp.
fresh lemon juice
tsp.
freshly ground black pepper
Tomatoes
medium beefsteak or large heirloom tomatoes
tbsp.
extra-virgin olive oil
Freshly ground black pepper
Chopped parsley and shaved Parmesan, for garnish
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Tahini-Caesar Dressing
- In a blender, blend anchovies, Parmesan, tahini, water, lemon juice, and black pepper until smooth. If dressing is too thick, add 1 tsp. water at a time until desired consistency is reached.
- Transfer dressing to a small bowl or airtight container; season to taste with salt. Chill until ready to use.
- Make Ahead: Dressing can be made 5 days ahead. Keep chilled.
Tomatoes
- Remove upper core and stem from each tomato. Slice tomatoes in half horizontally and transfer to a large bowl.
- Drizzle oil over tomatoes; season with oregano and a few good pinches of salt and grinds of black pepper. Toss tomatoes to coat and let sit 10 minutes. This will leach some liquid and allow seasoning to seep into tomatoes.
- Prepare a grill for medium-high heat (between 400° and 450°). Grill tomatoes cut side down until charred and beginning to soften, 8 to 10 minutes. Flip and continue to grill until tomatoes are tender but not falling apart, 5 to 7 minutes more.
- Transfer tomatoes to a platter. Top with tahini-Caesar dressing, parsley, and Parmesan.
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PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE
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