Fresh tomatoes, drizzled with olive oil, sea salt, lemon pepper, minced herbs, and freshly grated Pecorino Romano cheese.
Servings 4Servings
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Ingredients
4wholetomatoes (red, yellow or orange)medium to large size
2 tbsp.olive oil
1tsp.lemon pepper
1tsp. sea salt
1tsp.black pepper
2tbsp. freshly minced herbs (basil, thyme, oregano or parsley, or a combination)optional
1cup +/-freshly grated Parmesan or Pecorino Romano
Instructions
Preheat all three burners on your grill to medium. Drizzle oil in the bottom of an aluminum pan.
Clean tomatoes and slice the very bottom and very top off of the tomato. Then cut the tomato in half horizontally. Place the halved tomatoes in the prepared pan with the widest side up.
Season with salt, pepper and lemon pepper. Drizzle a little more olive oil on top of spices. Sprinkle grated cheese over the top of each tomato half.
Tent the pan tightly with aluminum foil if you want them juicy, and leave uncovered if you like the cheese to get a little bit crispy and browned.
Bake on the upper rack on the grill for 20-25 minutes (+/- depending upon the heat of your grill), until tomatoes are tender, but still hold their shape, and cheese is melted. If your grill doesn’t have an upper rack, cook the tomatoes indirectly in the middle of the barbecue, with the two side burners on high, and the center burner off.
If you don’t have a barbecue or grill, bake in a 400° F oven for 15-20 minutes.
You should have a little bit of tomato broth in the bottom of the pan and you can either drizzle it over the tomatoes as you serve them, or drizzle over rice or meat, or use it for dunking your bread into!
Notes
You can certainly mix in sweet baby bell peppers as part of this dish. Just remove the stems and seeds, and then treat them the exact same way that you do the tomatoes. They cook in the same amount of time, too, so no adjustment necessary!