Book Thirty-Eight: How to Grill

by Steven Raichlen


                        Garlic Grilled Tomatoes

We finally have better weather; lots of sunshine and blue skies, though a bit windy. I am so ready to start the barbeque season I am not going to let a little wind (quite windy actually...) stop us!

I believe these have great potential...

I did not like the browned garlic flavor. Maybe I put too much on, I don't know. Even the hubby who likes just about anything I put in front of him said, "these are not my cup of tea honey" I'm thinking maybe I would like them more if I did not cook the garlic, just let the raw garlic marinate in the oil for a couple of hours to take on flavor; or brush on a simple vinaigrette, then top with the thyme and parmesan.

I know these could be better with a little tweaking, and of course with our very own home grown tomatoes which I am patiently waiting on:

I really wanted for these to be great. They would be perfect for company; so easy and absolutely beautiful!

Success meter (1-3): 2

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Garlic Grilled Tomatoes

Serves 6

6 ripe red tomatoes

Coarse salt & black pepper

6 cloves garlic

3 Tbl extra-virgin olive oil

1 piece Parmigiano-Reggiano cheese (1 to 2 ounces)

1 to 2 Tbl fresh thyme leaves

1.       Cut the tomatoes in half crosswise. Season with salt and pepper.

2.       Peel and pulverize the garlic (slice garlic clove into ¼ inch thick slices. Lay flat and pound them with the side of a knife.) Heat the oil in a small frying pan over medium heat. Add the pulverized garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.

3.       Set up the grill for direct grilling and preheat to high. If using a gas grill, place wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke.

4.       When ready to grill, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Place the tomatoes cut-side down on the hot grate and grill until nicely browned, 3 to 5 minutes, rotating them 45 degrees after 2 minutes to create an attractive crosshatch of grill marks. Turn the tomatoes with tongs, spoon the fried garlic over the tomatoes, and continue grilling until the bottoms are nicely browned, 3 to 5 minutes.

5.       Transfer the tomatoes to plates or a platter. Grate the Parmigiano-Reggiano over the tomatoes and sprinkle them with the thyme. Serve at once.

How to Grill/Steven Raichlen