Yield: 1 servings
|\N \N||Ripe tomatoes|
|1 \N||Infused Oil For Grilling Vegetables & Fish; see * Note|
* Note: See the "Infused Oil For Grilling Vegetables And Fish" recipe which is included in this collection. Ripe tomatoes that are still a bit firm work best for this. Remove the core from the tomatoes and cut them in half crosswise. Brush the tomato with infused oil. Baste the tomato with the oil while grilling. Grill just until they are hot and tender, but not oversoft. Serve immediately.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.