Geir Widar
TVWBB Wizard
Grilled tomatoes
Wash fresh large tomatoes, and remove the stem and center of the tomato. I use a apple core cutter for this, but a small sharp knife works just as well.
Foil the tomatoes with at double layer of aluminium foil, it does not need to be a “tight fit”. Place a few drops of oil on the edges of the tomato, so it runs dows the sides and prevents the foil to stick to the tomato.
Chop up let’s say ten leaves of basil, and stuff the tomatoes. Add a tiny bit of garlic if you like, but you don’t have to. Add a stick or two of cheddar, the real stuff, not the awful orange stuff that “contains cheese”.
Add a small chunk (1cm3) of butter (1 small teaspoon), then some salt and pepper, and grill them, leaving the top of the foil open. They should be done in about twenty minutes on medium heat. If they are not moist to touch after 20 minutes, I put them away to a indirect zone and let them sit there until done. If you are fond of evoo, add some to each tomato before serving.
I think they are great as starters, but also as a part of the vegetables to grilled meat. If you are eating BBQ, they have too much taste, and they are a bit too complex- tasting.
Edit- Included a picture, not very good, I'm afraid, but it shows how they look like on my gasser.
Fullversjon: http://sportsfiske.nu/foto/arkiv/42440/105498.jpg
Wash fresh large tomatoes, and remove the stem and center of the tomato. I use a apple core cutter for this, but a small sharp knife works just as well.
Foil the tomatoes with at double layer of aluminium foil, it does not need to be a “tight fit”. Place a few drops of oil on the edges of the tomato, so it runs dows the sides and prevents the foil to stick to the tomato.
Chop up let’s say ten leaves of basil, and stuff the tomatoes. Add a tiny bit of garlic if you like, but you don’t have to. Add a stick or two of cheddar, the real stuff, not the awful orange stuff that “contains cheese”.
Add a small chunk (1cm3) of butter (1 small teaspoon), then some salt and pepper, and grill them, leaving the top of the foil open. They should be done in about twenty minutes on medium heat. If they are not moist to touch after 20 minutes, I put them away to a indirect zone and let them sit there until done. If you are fond of evoo, add some to each tomato before serving.
I think they are great as starters, but also as a part of the vegetables to grilled meat. If you are eating BBQ, they have too much taste, and they are a bit too complex- tasting.
Edit- Included a picture, not very good, I'm afraid, but it shows how they look like on my gasser.
Fullversjon: http://sportsfiske.nu/foto/arkiv/42440/105498.jpg
