Chef Marks Easy Barbecued Tomatoes Recipes

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.

ROASTED TOMATOES WITH BREAD CRUMBS

Steps:

• Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
• Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

GRILLED TOMATOES

Steps:

• Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
• Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
• Return to bowl; cut into rough pieces with kitchen shears.

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA

Steps:

• Preheat the grill or a grill pan to medium-high heat.
• In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
• Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
• Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

BBQ TOMATOES

Steps:

• Cut out stem of tomatoes, slice in half and toss with olive oil, garlic, salt, pepper and thyme.
• Place on barbeque, cut-side down, over medium heat until slightly charred on both sides, 3 to 4 minutes per side.
• Tomatoes should be almost molten.
• Remove and serve with rice.
• Alternatively, chop the tomatoes and stir into the rice.

CHEF MARK'S EASY BARBECUED TOMATOES

Steps:

• Core and cut tomatoes in half.
• Combine olive oil, garlic, salt, pepper and thyme leaves.
• Brush over tomatoes.
• Grill over medium heat beginning with the cut side down, until slightly charred on both sides, about 3 - 4 minutes per side.
• Tomatoes should almost be "molten".