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Sunday, February 26, 2012

Italian Grilled Tomatoes

I learned this a few years ago while working at a grill down in Seabrook, Tx. The lady who taught me Gidget, is my inspiration for a lot of things in life. She is a strong survivor of brain cancer and still had the umpft to get up and make a big batch of stuffed grape leaves (she grew the grape leaves herself). Of course I had to change a few things... she grilled them and just sprinkled them with white vinegar. After I was done with them, we were selling a plate of them for 6.95.

You want to make about 1 tomato per person as an appetizer.

1 Tomato for each person
2 tbsp Olive or Sesame Oil
Mozzarella, shredded
Balsamic Vinegar

1) Heat large skillet on high with oil.

2) Slice tomatoes about 1/2" thick. They need to be thick so they do not get too mushy in the cooking process.

3) Lay slices in hot oil in skillet and cook for about 1-2 minutes. You want to get a good sear on one side. Flip over and quickly sprinkle with basil then cheese. Cover for about a minute, just long enough for the cheese to melt and quickly remove to a serving plate. Sprinkle with balsamic vinegar and serve.

1 comment:

  1. Thanks, Terri! I just approved your blog claim. Now your Urbanspoon profile picture is displayed on your blog page. You can upload a blog-specific photo if you prefer, and can change a few other blog settings there. Also, if you vote for a restaurant that you've reviewed on your blog, we now show your vote next to your post everywhere on our site.