Go to the Recipe: How to Grill Tomatoes That Will Blow Your Friends’ Minds!
Simpler way of grilling tomatoes. Slice them in half. Put a little oil on them so they do not stick to the grill. Grill each half flesh side down first (it takes about 4 mn on my gas grill). Then flip them and cook for another 10 to 15 mn. Once cooked, sprinkle a little bit of "Guerande Salt" and little bit of pepper and voila!. If you can't find Guerande Salt use Sea Salt instead.
This was very good, and the technique of oiling and salting the rack was a good way to keep the tomatoes from sticking. I had some goat cheese on hand, so added that and a little fresh thyme to the tomatoes toward the end of cooking and it was a nice counterpoint to the sweetness of the tomatoes.
Can I ask why you measure olive oil and other liquids in grams? Do you weigh the liquid, or how else do you convert to ml (or similar)? Apologies if this is a silly question, very new to cooking! However, even my ham-fisted attempt at the tomatoes turned out alright so thank you for the recipe.
ChefSteps almost exclusively uses weight measurements because they are more accurate and more consistent when replicated. they did a video a while back where they had a few different folks measure a "cup" of flour, and they all got different masses, some varying by 10%. They really do use a gram scale to measure out their liquids.
https://www.chefsteps.com/activities/weight-vs-volume-accuracy
https://www.chefsteps.com/activities/weight-vs-volume-speed
https://www.chefsteps.com/activities/what-you-ll-need-scale
I hope that helps
If I don't have a grill (I live in an apartment), can this recipe still be converted to be used with an oven with a broiler?
I think the upside-down aspect of a broiler - as compared with a grill - would be a problem for this recipe. Instead, try a heavy fry pan, with a bit of olive oil, and reduce the cook time. Halved tomatoes fried in bacon fat are a yummy part of an Ulster fry (a northern Irish breakfast,) so there's plenty of precedent for tomatoes-in-a-fry-pan.
You can still have fun with a broiler and tomatoes: Halve the tomatoes, run them under the broiler for 2-4 minutes, then sprinkle with oregano and Parmesan and give them another 30 seconds under the broiler. Or put a slice of uncooked bacon on top of your raw tomato half, and broil away until crispy on top and soft below.
In the 1970s - culinary tough times - tomatoes in winter were shipped in on slow transport from Florida and California. They arrived in the upper Midwest anemically pink, crunchy, and flavorless. My broiler suggestions are from my father's innovations for breathing life into lifeless tomatoes.
Recipe states cut the tomatoes in half, top to bottom. Photo shows tomatoes cut in half laterally.
Plus, at the top of every recipe you have the option of changing the scale from grams to ounces. Look under the word INGREDIENTS and click on edit scale and units.
You are right, Patricia. But you can't clear the seeds out (or create the pockets for the jam) unless you cut them laterally.
Fixed. Sorry about that Patricia—and thanks for letting us know!
It's a bit ridiculous. It's one thing for, say, baking, when and if that sort of accuracy might be required. It's nonsensical for, say, recipes such as the above. It makes cooking seem too anal and too rigid. :-(
This further complicates the issue, since ounces could be fluid or by weight. I'm going to go ahead and say "accuracy" isn't really an issue here, and volumetric measurements make more sense for oils, liquids and grains.
Yet, it's pretty dumb to be measuring out 40g of olive oil or especially a half gram of black pepper, for example.
Followed the chefsteps philosophy And made this “my own” added grilled green peppers and grilled(til burnt) onions both of which I rubbed the skins off before chopping. The vinegar used was balsamic cream because I found the tomato pulp watery. Black pepper, cumin and Aleppo pepper. Meat skewers and kofta. Maybe add the pulp of grilled/roasted globe eggplant next time to the mixture , that should work since the ingredients mostly make up raheb salad.you take a piece of flatbread put a skewer on top, roll the bread on the meat and pull the skewer out, sprinkle salt and add the tomatoes mixture, add a dollop of hommos and start the inevitable fight with juices flowing down your hand 😂
