Grilled Tomatoes with Parmesan and Herbs
This is another Deen Brothers recipe, a great way to jazz up the local field tomatoes that have come to market.
4 medium tomatoes
1-1/2 tablespoons (23 mL) olive oil
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) freshly ground black pepper
1/2 cup (150 mL) grated Parmesan cheese
1 teaspoon (5 mL) dried thyme
1/2 teaspoon (2 mL) dried oregano
Cut each tomato in half crosswise and scoop out the seeds. Place the tomato halves in a medium bowl and toss to coat with the olive oil, salt and pepper.
In a small bowl, stir together the Parmesan cheese, thyme and oregano. Spoon the cheese mixture over the tomato halves.
Preheat the grill to medium high and brush the grate with oil. Transfer the tomatoes to the grill, topped side up. Close the cover and cook until the cheese is melted and the tomato skins are slightly blistered, four to minutes.