Recipe by Kittencal@recipezazz
We grill almost everything in the warmer season even vegetables! I always make this recipe using big juicy tomatoes from the garden, these are so good! Since these tomatoes are best served at room temperature or chilled they are great to make ahead and serve to company. Make certain to use the biggest juiciest tomatoes you can find for this, plum tomatoes just won't do! Since I really don't measure when I make these, the amounts listed are only estimated, you can really just use as much as desired to taste, but only use a small amount of honey. For 7 large tomatoes (14 halves) I find that one extra large garlic bulb will give you enough thin slices of garlic to cover 14 tomato halves. Of course you can use more garlic and use as many tomatoes as you like!
Top Review by rosebud01_5204244
I am so happy I came across your recipe, as I have so many tomatoes to use in recipes before the end of the season. I thought the recipe was very easy and I wouldn't change a thing. What a treat, it would be on my list to make often.. I especially liked the combination of the Honey and the Balsamic vinegar. I wouldn't have thought to use honey, I also liked the taste of the garlic although garlic is our daily staple.
Just wondering if you ever have frozen the finished product? It would be great to have them in the winter but I have a feeling the flavour would be comprimised.
- 7 large tomatoes (sliced in half)
- fresh garlic clove, thinly sliced (use as many as desired)
- 3 teaspoons honey (optional)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper (I use seasoned salt for this)
- parmesan cheese
Directions See How It's Made
- 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.