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)
Ingredients:
1 (or more) large Hot House or Beefsteak Tomato
Balsamic Vinegar
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 intogrilling the tomatoes! I finished them in the oven, but can't believe I let myself run out of gas.
Enjoy!
13 comments:
Here I am again with my usual question. Is the grill cover open or closed? I suppose it might be open if you are grilling steak at the same time???? Thanks MMM (that's for Merlin Menu Man)
Ha Ha, this time the grill is closed. I cooked the steaks after the tomatoes were done. MMM, I like that. lol
You know that the "Farmin'Organic Tomato-Queen-of-glory" aka...chef Tess is all over this recipe right?! Freaking Jake! That looks awesome!
These really look delicious!
oh my this looks really yum yum! my hubby likes grilled tomatoes! lemme try this reallyyyyy soooooooon!
I can't wait to try this. I love cooking on the grill and my husband likes that I am a Grill Chick!
you can change this up a little for people who dont like balsamic. take it out of the equation and the parmesan(or leave it in). Use some riccota cheese as a binder and cook the same way.
These sound AWESOMELY YUMMY!!!! Dont mean to sound dumb but what is herbs de provence (not sure I spelled that right).
Oh no, not dumb at all. I JUST started using them, which is why I blogged them.
I did another post on the use of Herbs de Provence where I give a complete explanation of the spice combination.
http://themerlinmenu.blogspot.com/2009/04/herbs-de-provence-breakfast-potatoes.html
Truth is though, you can make up your own blend of herbs, I'm sure it'll be good with the balsamic and tomato............
Ron
Thank you for getting back to me so quickly! I guess I haven't gotten to that post yet - LOL!! Might take me another day to get through everything! LOVE your blog - BTW!!!! Made me VERY hungry reading it so far!!
ProudMama,
Thanks so much for the kind words, and reading, and listening. And, just so ya know, I sent your quote about my kids service to both of them.
Thank you, it means a lot.
Ron
It got chilly early this year in our parts, and we have stopped using the grill and moved into the house and the oven. What time/temp do you use to make these in the oven?
350 degrees for 20 - 30 minutes, until the topping is getting browned.
Enjoy.
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