Tasty tomato recipes

Grilled beefsteaks
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

Preparation
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.

 

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