Garlic Grilled Tomatoes Food

GARLIC GRILLED TOMATOES

Steps:

• Cut the tomatoes in half crosswise.
• Season with salt and pepper.
• Peel and crush the garlic.
• Heat the oil in a small frying pan over medium heat.
• Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
• Pour garlic and oil into a heatproof bowl.
• Set up the grill and preheat to high.
• When grill is ready, brush some oil on the grill grate.
• Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
• Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
• Turn the tomatoes with tongs so they sit with the cut side facing up.
• Spoon the fried garlic into the tomatoes.
• Grill until the bottoms are nicely browned (3-5 minutes).
• Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
• Serve immediately.

GRILLED TOMATO AND CAESAR SALAD

Steps:

• For the salad: Heat a grill or grill pan over medium heat.
• Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
• For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
• Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

GARLIC GRILLED TOMATOES

Steps:

• Cut the tomatoes in half crosswise, season with House Seasoning. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.
• Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme, House Seasoning and Parmigiano-Reggiano. Serve immediately.

GRILLED TOMATO SAUCE WITH GARLIC

Steps:

• Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
• Toast the oregano in a dry skillet until fragrant, then remove to a dish.
• Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
• Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
• Variation:.
• Grilled Tomato Sauce with Chiles.
• Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into pieces, and puree in a blender with the tomatoes and garlic.

GRILLED FETA TOMATOES

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
• Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.

SAGE AND GARLIC GRILLED TOMATOES

Steps:

• 1. Brush the tomato halves all over with olive oil. Season them generously all over with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leaf in the center of the cut side of each tomato half. Set any leftover olive oil aside.
• 2. Cook the tomatoes, following the instructions below for any of the grills, until nicely browned.
• 3. Transfer the tomatoes to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
• Variations:
• •This recipe calls for fresh sage because I like its earthy flavor and I also like the way the whole leaves look when grilled into the tomato halves. If you don't like or can't find sage, you can achieve a similar effect with small sprigs of fresh rosemary, tarragon, thyme, flat-leaf parsley, or another herb.
• • You can also grill small whole plum tomatoes this way. Skewer the sage leaves onto the tomatoes with wooden toothpicks.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tomato halves on the hot grill, cut side up, then close the lid. The tomatoes will be done after cooking 4 to 6 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Arrange the tomato halves, cut side down, in the hot grill pan on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
• To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

GRILLED GARLIC MUSHROOMS AND TOMATOES

Steps:

• Heat gas or charcoal grill. In medium bowl, mix mushrooms, garlic, oil and vinegar.
• Place mushroom mixture in grill basket (grill "wok"). Place basket on grill over medium heat. Cook 5 to 7 minutes, shaking basket or stirring once or twice, until mushrooms are tender.
• Add tomatoes; cook and stir 1 minute longer or until tomatoes are hot. Pour into serving bowl. Sprinkle with parsley.

GRILLED PARMESAN TOMATOES

Steps:

• Set your barbecue to about 300°F or to medium-low heat.
• Place the tomato halves on a greased baking sheet cut-side up.
• Divide the garlic slices on top of each tomato (if you have any garlic slices left over just sprinkle around the tomato halves).
• Drizzle with just a very SMALL amount of honey (if using).
• Then drizzle with balsamic vinegar and then olive oil.
• Season with salt and pepper (I use seasoned salt for this).
• Sprinkle with grated Parmesan cheese.
• Place the tray of tomatoes on the grill.
• Roast until tomatoes are very soft and lightly charred (about 25-30 minutes; the cooking time will vary depending on the size of your tomatoes and the barbecue heat.
• Remove the tomatoes from the tray and place on a serving platter.
• Drizzle with more olive oil.
• These are best if served chilled or at room temperature.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

GRILLED TOMATOES

Steps:

• Wash the tomatoes. Cut them in half.
• Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
• On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
• Sprinkle the feta cheese on top and top with the grated cheese if using.
• Place on a preheated to low temperature grill or in toaster oven.
• Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
• An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.