- 1 lb. ripe tomatoes, cored and halved along equator
- 1-2 tsp. extra-virgin olive oil
- 1/4 tsp flake salt
- 1/8 tsp pepper
- basil leaves - torn (optional)
Before You Begin
For the best results, use in season, round tomatoes that are ripe but a bit firm so they will hold their shape on the grill. To serve the tomatoes as a simple side dish, top them with the reserved juice, 2 tbsp. of torn fresh basil leaves, 1 tbsp. of extra-virgin olive oil, and flake sea salt to taste.
Toss tomatoes with oil, salt, and pepper in large bowl. Let stand for at least 15 minutes - up to an hour.
Clean and oil cooking grate. Heat grill until hot about 15 minutes. Keep burners on high. Place slice tomatoes (reserve any juice left behind in bowl) and cook covered until tomatoes are charred and beginning to soften, 4-6 minutes.
Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook covered until skin sides are charred and juice bubbles, 4-6 minutes longer. Transfer tomatoes to large plate. Serve!
Tomatoes can be refrigerated for up to 2 days.
Source: America's Test Kitchen- revised