Barbecue seacrets,Barbecue recipes,Outdoor Barbecue, Barbecue plans,Barbecue grill.Grilling tomatoes sounds at the very best a little strange.
Grilling a tomato does so much for the flavor. You simply
have to try it to understand. In fact, try this: Take a tomato,
cut it in half, and sprinkle with salt and pepper, grill, cut side
down for about 5 minutes. Now, take a bit. The flavor
of the tomato becomes intensified by grilling it. You
also get a great flavor from the browning of the
tomato. Since tomatoes are naturally high in sugar
the grill caramelizes those sugars and gives the
tomato some really great flavor.
To grill a tomato, start by cutting out the stem end and then
cut the tomato in half. You can grill them whole, but they tend
to explode and not in a cool, dramatic way. There are
two ways to actually grill the tomato and it depends on what
you want to get out of it.If you want to serve up your
tomatoes as a side dish or appetizer then grill them face down
for two to three minutes then flip them over to finish off.
It’s at this point that you can sprinkle on garlic, cheese or
whatever you want to season your tomatoes with.
If you want to make a salsa or sauce out of your tomatoes then
you only need to grill them face down. Either way, any
part of the tomato that is going to be in contact with the grill
needs to be lightly oiled.Brush a little olive oil over
the surface of the tomato and it won’t stick. Most of this oil
will be lost to the grill so you really are not adding much fat.
Don’t use too much or you might get flare-ups which will
ruin your tomatoes.
If you want to use your grilled tomatoes in something like a
marinara sauce or salsa you will want to get them lightly
browned on the cut side, but you don’t want to over cook
them. Tomatoes will go from firm to pulp in a few minutes
on your grill. The best way to tell when the tomatoes are
perfect is to try and pull off the skin with your fingers.
Cooking a tomato separates the skin from the flesh, so
when the tomato is ready you can lift the skin right off it.
This is similar to the blanching trick with tomatoes, but
instead of robbing the tomatoes of flavor and nutrients by
dropping them in boiling water, the grill adds to the tomato.
By cutting the tomatoes open you will drain out some
of the water and seeds making them practically perfect for
sauces. If you want all the seeds gone you can simply squeeze
it out before you throw them in a pot to make your sauce.
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