Tomatoes, by far, are the signature hallmark of summer. These versatile fruits used as vegetables, contrary to popular belief, likely originated in the Americas. The first uses are traced back to the Aztec’s around 700 AD while European uses are not seen until the 16th Century.
Each region now has its own favorites uses for tomatoes. From pizza sauce to Panzanella, gazpacho to butter chicken, the tomato is a wonderfully diverse kitchen staple. But there’s really no need to complicate them. To show off their ripe, summary goodness – why not take to the grill? This recipe works equally as well on a stove top cast iron grill pan or outdoor grill. Use whatever suits your time allowance and grilling device available.
2 (or more) firm tomatoes
salt and pepper
Slice tomatoes in half or thick slices depending on size of tomato. If grilling on a traditional grill, remove seeds. Brush with olive oil, sprinkle with salt and pepper. Place tomato halves on grill cut side down and wait until grill marks form and tomato top wilts. For slices, grill 2 minutes, flip, grill until satisfied. Serve as a side dish, top with basil strips, or on a nice crusty bread from the Bread Share.