You’ve just pulled an incredible looking London broil off the grill. Or maybe it’s yogurt-marinated chicken? Pork chops? Whatever it was, as you plate the meat you look down at the red glow of coals that are still putting off a good amount of usable heat and it’s almost painful to shut the lid and walk away from it.
Welcome to a solution. In less time than it takes that perfectly cooked meat to rest, you can have a side dish cooked and on the table. The only pre-requisite is that at least one person at the table needs to like tomatoes. No, not just tomatoes; cooked tomatoes.
In a little bowl, combine garlic, lemon zest and juice, oregano, olive oil, salt and pepper. You can do this at any point during the day.
When you’ve taken the meat off the grill, brush it clean. Halve tomatoes and brush the cut side with oil. Put the halved tomatoes, cut side down on the grill and let them sit there until they start to char (it’ll take about 4 minutes). When you see char, turn the tomatoes over and grill the skin side until it starts to blister, 2-3 minutes.
Put the tomatoes on a plate, season them, then drizzle them with the garlic/lemon/oregano mixture. Done. See how incredibly easy that is?
I didn’t even ask Hubby or Dudette to give this a try but a friend and I dove right in. I remember us saying, “Oh my gosh, this is so good,” at least twice. The lemon makes it. The oregano and garlic are awesome, don’t get me wrong. But once the tomato is cooked, the acidity is reduced and the sweetness comes out. The lemon juice and zest balance that sweetness perfectly and makes this dish absolutely fantastic. This is definitely a keeper.
What I’d Do Different Next Time
I’d like to experiment with changing up the herbs. I’m a basil and garlic fan so I want to try that combination. Mozzarella sprinkled on top after I flip the tomatoes to the skin side? I’m in. This is good just as is, but the imagination can’t help but start thinking of other ways to do this too.
Grilled Tomatoes with Oregano and Lemon - print this recipe
from Martha Stewart’s Everyday Food Magazine, July 2011
2 garlic cloves, minced
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
4 teaspoons fresh oregano, finely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and Pepper
4 large tomatoes, halved crosswise
Heat a grill to medium high.
Combine the garlic, lemon zest and juice, oregano, olive oil and salt and pepper to taste in a small bowl. Set aside.
Clean and oil hot grill. Brush the cut sides of the tomatoes with olive oil and place cut side down on the grill.Grill until slightly charred, approximately 4 minutes. Flip the tomatoes and grill until the skins begin to blister and char, an additional 2-3 minute.
Transfer the tomatoes to a serving platter, season with salt and pepper and drizzle with the oregano-lemon oil. Serve the tomatoes warm or at room temperature.