I was thumbing through a health magazine recently and came across a baked tomatoes recipe that looked pretty good.
First of all, I've no idea why I'd be looking at a health magazine, but most importantly, the recipe looked fantastic.
Of course, I couldn't leave well enough alone so I began to think of ways I could improve on it and, well, here it is.
I guess you could make these in your oven, but it's not near as fun standing around that with a cold beer in your hand as it is a BBQ.
These cheese baked tomatoes are a perfect side dish with grilled steak and BBQ chicken.
This is one of those quick and easy grilled veggie recipes I regularly use if I'm rushed on a weeknight.Read Reviews/Leave Comments
Serves: 2 - 4
Prep time: 5 minutes
Cook time: 15 minutes
Indirect Heat: 550F - 600F
Note: for best results let balsamic soak into the tomatoes an hour before cooking
What you'll need:
Wash both tomatoes and cut them in 1/2.
Place the tomato halves in an aluminum pan just large enough to fit the tomatoes. This is what they'll be baked in on the grill.
Drizzle the balsamic vinegar over the tops of the tomatoes so they're completely covered.
Rub the vinegar around with your finger to ensure it begins to penetrate the tomato.
Sprinkle the crushed black pepper and kosher salt over the top of each tomato.
Cover each tomato with the shredded cheese, chopped basil & oregano.
Set up the BBQ or grill for indirect cooking. If using a gas grill keep one side or burner unlit.
Preheat the grill to 550F - 600F.
When the grill reaches this temperature range, place the pan of tomatoes on the grill (not over direct heat).
Close the lid and let cook 7 or 8 minutes and rotate the dish so the tomatoes are evenly baked.
After another 7 or 8 minutes or when the cheese has melted and is turning brown, (and the tomatoes are softened) remove the cheesy baked tomatoes from the grill and serve immediately.