July 11, 2007
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Tomato Time

Bradley's, Cherokees, Better Boys, Big Boys—it's tomato time. But one can eat only so many BLTs. Here's a recipe that makes ripe tomatoes even better, if that can happen. Whole tomatoes are cut in half, grilled or broiled until slightly charred, then bathed in a garlic basil vinaigrette. Perfect with anything grilled, on bruschetta or by themselves of course.

Grilled Tomatoes Marinated in Basil Vinaigrette

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Grilling or broiling concentrates tomatoes natural sugars, making summer tomatoes even better.


Ingredients
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally
Oil for greasing the pan

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Instructions
1. Preheat broiler or grill.
2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
3. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
4. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.
Nutritional Information
Per serving: 80 calories, 5g fat, 1g prot., 7g carbs., 1g fiber, 55mg sodium.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006).

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