Fire-Roasted Tomatoes recipe
Servings: 16 tomato halves
Slice the tomatoes in half and gently remove the seeds using a small spoon. In a shallow bowl, mix together the oil, garlic, herbs and S&P. Bathe the tomatoes in the dressing and spear them, if desired, with fresh rosemary stalks. Place them onto a grill pan with DuPont™ Teflon® nonstick coating. Turn on the grill, warm to 350° and place the pan on the grill with only half the grill burners lit. The tomatoes need to cook a little slowly — about 1 hour. Check them often, making sure they are not cooking too quickly. You don’t want them to burn, just cook slowly. They are done when they are collapsed and browned.