Tuesday, June 30, 2020

When Grilling Tomatoes...

With the heat of summer on high, it's definitely time to grill. And while there's always the classics (steak, hamburgers, hot dogs) Tonia's Kitchen wants you to think about something different, different as in a grilled bruschetta. Chef Billy from Restaurant Associates stopped by to talk about this seasonal take on that classic and told Tonia he starts with grilled tomatoes and onions, cutting the tomatoes in slices and marinating them in olive oil. You can use any size tomato, although beefsteaks are probably best. Billy says when grilling them, make sure you know where the hotpoint on the grill is. The grilling leaves the tomatoes with a smokey, caramelized flavor that really stands out. Pro-tip from Billy, don't over marinade what you're grilling with too much oil!

  • 1loaf crusty bread, sliced into 10 slices
  • 2garlic cloves, minced
  • 13cup olive oil
  • 3plum tomatoes, diced
  • 1teaspoon finely diced onion
  • 2teaspoons chopped fresh basil or 2 teaspoons fresh rosemary or 2 teaspoons parsley
  • salt & pepper
  • 12teaspoon balsamic vinegar
  • Mix oil and garlic let sit 10 minutes.
  • Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.
  • Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.
  • Top each slice with some mixture and serve.