Preparation:
Firm tomatoes, even those that are slightly green, should be used for this recipe. They are less juice and hold their shape better when grilled than fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also use chopped tarragon or even parsley in the basting sauce.
Serve warm or at room temperature, with grilled lamb or fish.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire.
In a small bowl stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper.
Arrange the tomatoes and onions on the rack.
Grill, turning them two or three times and brushing with the oil mixture, about 5 minutes. If the onions are large, they might take 1 or 2 minutes longer.
Transfer the tomatoes and onions to a platter and
Garnish with basil or parsley sprigs.
Source: Williams-Sonoma Kitchen Library: Grilling |
