It’s just about time to celebrate the tomato in every possible way. For the first time since last summer I have a big bowl of gorgeous tomatoes sitting on the kitchen counter. There not from my garden yet (well, a few are) but the farmers at my weekend market are displaying more each week.
This dish is one that you can make at any time of year if you see good looking plum tomatoes at the stores. I found the idea at Proud Italian Cook and it was just perfect served with a grilled steak. The tomatoes take no time at all to cook on the barbecue and you can throw them on a few minutes before your meat or fish is done.
4 plum tomatoes
2 cloves garlic, slivered
3 tablespoons extra-virign olive oil
Grated Parmigiano-Reggiano cheese (about 3 tablespoons)
Fresh thyme (a few sprigs)
Cut your tomatoes in half crosswise, season with salt and pepper.
In a small frying pan add garlic, olive oil and fresh thyme, cook until golden. Take off the heat and add in grated cheese. Place your tomato halves cut side down on an oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture on top . Continue cooking until the cheese melts and the tomatoes have softened. Serves: 4