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Marinated Grilled Tomatoes
Marinated Grilled Tomatoes
0 Reviews
From: EatingWell.com, October 2019
The naturally sweet and slightly acidic flavor of tomatoes is amplified in this grilling recipe, thanks to the addition of garlic and shallot. This is the perfect recipe to use up a bumper crop of tomatoes—just try to use tomatoes that still have some firmness to them; if they are too soft, it will be hard to turn them. You'll want to serve this dish immediately, but any leftovers can be pureed and turned into a super tasty, fresh pasta sauce.
- By: Robby Melvin
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound assorted tomatoes (such as heirloom tomatoes and plum tomatoes) (about 2 medium each of heirloom and plum tomato)
- ¼ cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped shallot (from 1 small shallot)
- 1 teaspoon finely chopped garlic (from 1 medium garlic clove)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup chopped fresh basil, divided
Preparation
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Prep
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Ready In
- Preheat grill to high (450°F to 500°F). Remove and discard tomato cores. Cut heirloom tomatoes lengthwise into quarters; cut plum tomatoes lengthwise in half. Place tomatoes in a large bowl. Add vinegar, oil, shallot, garlic, salt, pepper and ¼ cup of the basil; stir until tomatoes are well coated. Let stand 10 minutes.
- Place tomatoes, cut sides down, on oiled grates, reserving vinegar-oil mixture in bowl. Grill, covered, until charred, 2 to 3 minutes. Turn tomatoes; grill, uncovered, 1 minute. Transfer to a serving platter; spoon reserved vinegar-oil mixture over tomatoes, and sprinkle with remaining ½ cup basil.
- Serving size: about 3 pieces
- Per serving: 60 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 2 g sugars; 0 g added sugars; 325 mg sodium;
- Carbohydrate Servings: ½
