Sage And Garlic Grilled Tomatoes Recipes

GARLIC GRILLED TOMATOES

Steps:

• Cut the tomatoes in half crosswise.
• Season with salt and pepper.
• Peel and crush the garlic.
• Heat the oil in a small frying pan over medium heat.
• Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
• Pour garlic and oil into a heatproof bowl.
• Set up the grill and preheat to high.
• When grill is ready, brush some oil on the grill grate.
• Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
• Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
• Turn the tomatoes with tongs so they sit with the cut side facing up.
• Spoon the fried garlic into the tomatoes.
• Grill until the bottoms are nicely browned (3-5 minutes).
• Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
• Serve immediately.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

RIB-EYE STEAKS WITH GRILLED FRESH SAGE TOMATOES

Steps:

• Steaks: Preheat a grill. Mix shallot slices with olive oil. Salt and pepper 1 side of rib-eyes, cook on medium-high grill for 7 minutes. Turn steaks, paint with olive oil mixture and add more salt and pepper. Press rosemary into cooked side and grill another 2 to 3 minutes
• Tomatoes: Brush olive oil mixture on 1 side of the tomato slices, and sprinkle salt and pepper. Place on medium-high grill, olive oil side down, for 4 to 5 minutes until they have grill marks but are still somewhat firm. Paint uncooked side with olive oil mixture and sprinkle with more salt and pepper. Turn and place minced fresh sage onto cooked side. Grill another 2 to 3 minutes.
• Place the steaks on a plate and serve with the tomatoes. Sprinkle with more herbs as desired.

SAGE AND GARLIC GRILLED TOMATOES

Steps:

• 1. Brush the tomato halves all over with olive oil. Season them generously all over with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leaf in the center of the cut side of each tomato half. Set any leftover olive oil aside.
• 2. Cook the tomatoes, following the instructions below for any of the grills, until nicely browned.
• 3. Transfer the tomatoes to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
• Variations:
• •This recipe calls for fresh sage because I like its earthy flavor and I also like the way the whole leaves look when grilled into the tomato halves. If you don't like or can't find sage, you can achieve a similar effect with small sprigs of fresh rosemary, tarragon, thyme, flat-leaf parsley, or another herb.
• • You can also grill small whole plum tomatoes this way. Skewer the sage leaves onto the tomatoes with wooden toothpicks.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tomato halves on the hot grill, cut side up, then close the lid. The tomatoes will be done after cooking 4 to 6 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Arrange the tomato halves, cut side down, in the hot grill pan on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.