Marinated Grilled Tomatoes with Fresh Mozzarella

americastestkitchen.com

Sarah

subheading: GATHER YOUR INGREDIENTS:

2 pounds ripe tomatoes, cored and halved along equator

5 tablespoons extra-virgin olive oil

Salt and pepper

8 ounces fresh mozzarella cheese, torn into bite-size pieces and patted dry

2 tablespoons red wine vinegar

¼ cup chopped fresh basil

Pinch red pepper flakes

View Nutritional Information i

subheading: KEY EQUIPMENT:

Charcoal Grills

The Best Chimney Starters

The Best Grill Tongs

note: BEFORE YOU BEGIN

For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. Serve this dish at room temperature by itself, alongside crusty bread, as a topping for bruschetta or grilled pizza, or as part of an antipasto platter. For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. Serve this dish at room temperature by itself, alongside crusty bread, as a topping for bruschetta or grilled pizza, or as part of an antipasto platter.

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