Grilled Tomatoes Instead of Grilled Hamburgers

I'd prefer a grilled tom any day over a beef burger. From Culinary Tour magazine. My rendition of this recipe is to serve the grilled toms on whole wheat or multi-grain buns, if you wish. Omit the anchovy paste for vegetarian version.

• Ready In: 23 mins
• Serves: 4

Ingredients

• Creme Fraiche

• 1⁄2 cup sour cream (reduced fat okay)
• 2  tablespoons buttermilk
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon anchovy paste (optional)
• 1⁄2 lemon, juice of
•  salt, to taste
•  white pepper, to taste
•  cayenne, to taste
• 1  tablespoon  chopped fresh tarragon
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh chives

• Tomatoes

• 2  large beefsteak tomatoes, cored and cut in half crosswise
• 2  tablespoons olive oil
• 4  hamburger buns, warmed (whole wheat, multi-grain, etc.)

Directions

1. CREME FRAICHE: Combine the sour cream, buttermilk, Dijon mustard, (anchovy paste,) lemon juice, salt, pepper, and cayenne in a small bowl. Blend well.
2. Place the herbs in a cup and snip with scissors. Stir the snipped herbs into the sour cream mixture and let stand 10 minutes.
3. TOMATOES; Drizzle the cut up tomato halves with olive oil, then season with salt and pepper.
4. Grill the tomatoes, cut side down until they are softened and slightly charred, approximately 8-10 minutes. Alternately, the tomatoes can be broiled. Watch oven carefully!
5. Finally, remove tomatoes from grill and place on warm bun topped with a dollop of the creme fraiche.