Archive for May 23rd, 2012

Grilling tomatoes brings out their juices and softens their fiber, so it is best to start with fruit that is not too ripe to ensure that the slices keep their shape. They are coated simply and elegantly with melted butter infused with fresh basil.

TIMING
Prep: 10 minutes
Grill: 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen
– Long-handled spatula.

MAKING SUBSTITUTIONS
– Almost any fresh herb can be substituted for basil. Tomatoes are equally delicious with mint, tarragon, oregano, or flat-leaf parsley.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
3 to 4 large, barely ripe tomatoes (6 to 8 ounces each)
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill screen
2 tablespoons salted butter
½ cup chopped fresh basil (about 20 leaves).

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill to heat up.
2. Cut the tomatoes into ½-inch-thick slices. Coat the slices with the olive oil, salt, and pepper.
3. Coat the grill screen with oil. Put the tomato slices on the grill screen and cook, uncovered, until browned and barely tender, about 6 minutes, turning halfway through.
4. Melt the butter in a small skillet. Add the basil leaves and stir until wilted, a few seconds. Arrange the tomato slices slightly overlapping on a serving platter, pour the basil butter over the top, and serve.

Comments 1 Comment »