Herb Grilled Tomatoes

Recipe by Sarah Foster, Fresh Every Day

You can certainly do these up in a broiler. They’re sweet, juicy and delicious. Try them along side some grilled steak or chops, with any egg dish, or on a bed of sauteed greens garnished with a little Parmesan.

(serves 4-6)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons fresh rosemary, chopped
3 medium beefsteak tomatoes, cored and halved crosswise
sea salt and fresh ground pepper

Prepare grill or preheat broiler. Whisk vinegar, oil, garlic and rosemary together in a small bowl. Place the tomatoes, cut side up, in a shallow dish. Drizzle with the vinaigrette, roll them around to coat and turn the tomatoes cut side down. Allow to marinate at room temperature for 20-30 minutes.

Just before grilling, season the tomatoes with salt and pepper. Place the tomatoes, cut side down on the grill, or up under the broiler for 3-4 minutes - or until the begin to darken and plump up. Return them to the marinating dish. Spoon the vinaigrette over them and serve warm.