Nothing tastes better than ripe, meaty beefsteak tomatoes in season. Choose the biggest tomatoes you can find so they'll withstand grilling. Great with barbecued sirloins.
makes 4 servings
Ingredients: Aioli (garlic mayonnaise)
- 2 large egg yolks
- 4 cloves garlic, minced
- 1/2 tsp. (2 mL) coarse salt
- 1/4 tsp. (1 mL) white pepper
- 3/4 cup (175 mL) extra-virgin olive oil
- 1/2 cup (125 mL) fresh basil, chopped
Ingredients: Grilled tomatoes
- 2 large, ripe beefsteak tomatoes,
- about 1 1/2 lb. (675 g)
- Olive oil for brushing
- Salt and ground black pepper, to taste
- Fresh basil leaves for garnish
In a blender, combine egg yolks, garlic, salt and white pepper. With motor running, slowly drizzle in oil and blend until mixture becomes creamy and mayonnaise-like.
Transfer mixture to a bowl and fold in basil. If not using immediately, cover and refrigerate. (Remove from refrigerator 30 minutes before using.)
Preheat grill to medium-high heat. Cut tomatoes in half horizontally and brush cut sides with oil. Place on grill, cut side down, then close lid; cook for about 3 minutes per side.
Using tongs, transfer to a serving platter. Season with salt and pepper. Top each tomato half with a generous dollop of aioli. Garnish with basil and serve.