Jerri Green serves up some grilled heirloom tomatoes with a lovely parmesan and garlic topping.
By Jerri Green
The end of summer is nearing. No more swim diapers or splash parks for my family. Sad, I know. Even sadder, in my opinion, we are coming to the end of summer foods. Before we know it there will be no more juicy cantaloupe chins or strawberry stained shirts. And then there is tomatoes. Thanks to my garden and my CSA, we have enjoyed so many varieties of tomatoes in so many ways this years. Well…I say we…I mean me and the kids. Not so much the carnivore. But the beauty of how our family makes meals work is that I still get to enjoy summer’s finest fruit while he enjoys his favorite foods, i.e. any meat on the grill. What can I say? That man loves to grill. Take this recipe, for example. While he heated up a steak over an open flame, he also helped me cook these grilled tomatoes. I found the idea on a great blog called Proud Italian Cook. I wasn’t too exact with the recipe, but you get the idea.
- Several small tomatoes (I used romas and mr. stripeys), halved
- ½ cup or so of grated parmesan cheese
- enough olive oil to coat the cheese
- freshly chopped herbs (I used basil and oregano)
- a dash or two of garlic powder
- kosher salt and freshly cracked pepper
- Start by cutting the tomatoes in half and then mixing together all the ingredients in a small bowl.
- Spray your grill.
- Then over a low heat place the tomatoes cut side down on the grill for about three minutes.
- Turn the tomatoes over and top with the cheese mixture.
- Grill for another two to three minutes.
- Serve warm.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.