Grilled Tomato Sauce Food

GRILLED WAHOO WITH TOMATO SAUCE

Steps:

• Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).
• While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

MARINATED GRILLED SHRIMP

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over 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.

GRILLED-TOMATO SAUCE

Steps:

• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush grill and the tomatoes with oil. Season tomatoes with salt and pepper.
• Grill tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel tomatoes; discard skins.
• Put tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. Sauce can be refrigerated in an airtight container, up to 3 days.

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 TOMATO SAUCE

Steps:

• Core each tomato and cut an X in it's base. In a bowl, toss the tomatoes and bell pepper with 1 to 2 tablespoons of the olive oil; season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the tomatoes on the hot grill, X-side up and away from direct heat, with the red pepper. Cover the grill and cook, turning the bell pepper to char evenly all over. Cook the tomatoes for 8 to 10 minutes. When the bell pepper's skin is blistered and blackened all the way around (about 15 minutes), put the pepper in a bowl and cover to steam and loosen the skin. Take the tomatoes off the heat and let cool to room temperature.
• Peel the grilled vegetables. Halve the tomatoes horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices.
• Seed the bell pepper and slice off the ribs; discard the seeds and ribs. Finely dice the bell pepper; set aside. Heat the remaining 2 tablespoons olive oil in a cast-iron skillet (if you're cooking at the grill) or in a large sauté pan (if you're working at your stove) over medium heat until hot. Add the onion, season with 1/2 teaspoon of the salt, and sauté until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Decrease the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and simmer for another minute. Add the vinegar. Season to taste with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and finish with parsley.
• Keep warm until ready to serve or let cool, cover, and refrigerate. Store this in an airtight container in your fridge for 4 to 5 days or in your freezer for up to 2 months.

GRILLED RED PEPPER-TOMATO SAUCE

Steps:

• Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

GRILLED TOMATO SAUCE ON BARBECUE

Steps:

• Put the barbecue to high heat.
• In a big bowl, mix tomatoes and 2/3 cup of oil. Salt and pepper.
• Put enough pieces of tomatoes on the grill to cover it completely and grill about 5 minutes on each side. Remove from the grill and put on a baking sheet. Let cool down.
• Grill this way all the tomatoes, then peel them with fingers and press carefully to remove the seeds. Set aside in a bowl.
• Mash coarsely tomatoes with hands or a mash potatoes.
• In a big casserole, tenderize onion and garlic in the remaining oil. Add the peeled tomatoes and bay leaves. Bring to boil and let simmer to medium heat for about 2 minutes stirring frequently. Salt and pepper. Add the basil. Adjust seasoning. Serve on pasta.

PASTA WITH GRILLED TOMATO AND SCALLION SAUCE

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
• Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
• Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
• Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
• Season the pasta with salt and pepper and serve immediately.