A Griller Gets Grilled

See Also
The Whole World on Your Grill
  Grilled Plum Tomatoes

The Chef
Adriano Borgna

Serves 4-6

8 medium ripe organic plum tomatoes
2 cloves garlic, finely minced
1 cup chopped parsley
Unrefined sea salt and freshly ground black pepper, to taste
Olive oil, to taste

Cooking Instructions
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.