Provided by: Chef Adriano Borgna
Place the tomatoes on a cutting board and butterfly them by cutting them lengthwise without separating the two halves. With a sharp paring knife, score the cut side both lengthwise and across, 1/4 inch apart. Place them in a grill basket, and sprinkle with half the garlic and parsley.
Grill the tomatoes over very hot coals, cut-side down first and then skin-side down, until the tomato skin starts to char in places. Arrange them on a serving dish and season with salt, pepper, and the remaining parsley and garlic. Generously sprinkle with olive oil. The tomatoes can be prepared in advance and served at room temperature.(Published 2005)