Saturday, May 30, 2009
A lot of folks don't expect this dish at a barbeque which is why I like it. What could be better than a grilled tomato with Balsamic and a Parmesan, Bread Crumb topping? It's a good accompaniment for almost any grilled dish. Tomato and Balsamic marry well together, the smoky grilled and juicy taste along with the topping is just delicious. Tonight, I had it with Marinated Tri Tip Steak. (Are ya jealous? lol)
1 (or more) large Hot House or Beefsteak Tomato
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
sprinkling of Herbs de Provence
Slice tomato in half. Using a spoon, scoop out about 1/2 inch from the middle of the tomato. This leaves a little "well" for the balsamic and bread crumbs. Score around the inside of each tomato with a knife so that the Balsamic will seep in. Pour a tablespoon of so of the Balsamic into the well and spread it onto the surface scores as well. Let sit for 20 minutes to allow the vinegar to permeate.
Mix bread crumbs and parmesan together with a little garlic powder. Spoon the bread crumb mixture liberally over the tomatoes. Sprinkle a bit of balsamic right onto the mixture which will help adhere it. Sprinkle with Herbs de Provence. Let sit for a bit more.
Revision 1. I've had a chance to toy with this recipe a bit and to improve it. Just mix the crumbs, parmesan, garlic powder, and add all the balsamic to the mixture and mix well. The liquid helps adhere everything to the top, and the balsamic will seep in as it grilling!
Place each tomato onto a small piece of tinfoil and wrap it around the tomato, leaving the top exposed. Place on direct heat on the grill and grill for approximately 20 - 30 minutes, or until topping is golden brown. Remove, let sit for a few minutes and eat immediately.
Know what the photo below is? It's a picture of a grill that runs out of gas 5 minutes into
grilling the tomatoes! I finished them in the oven, but can't believe I let myself run out of gas.