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Recipe #2

July's Tomato Haul

July's Tomato Haul (Photo credit: statelyenglishmanor)

Some readers may have some may have seen my list of goals for this year, and among them I had the goal of cooking one new recipe each month that I have never made before.  This is to both expand my cooking skills and maybe eat a little healthier by cooking from scratch and getting away from processed foods.

On February 3, 2012 I made Grilled Herbed Tomatoes the recipe can be found in the Everything Calorie Counting Cookbook on Amazon.com

  • Yields: 4 servings
  • Calories: 56
  • fat: 2 grams
  • Carbohydrates: 11 grams
  • Cholesterol: 0 mg
  • Ingredients
    • 4 Large tomatoes
    • 2 teaspoons Italian Seasoning
    • 1 teaspoon olive oil
    • 2 teaspoons minced garlic
    • 1/3 cup balsamic vinegar
    • coarse salt and pepper to taste
  • Directions
    • Cut tomatoes into slices 1/2″ thick
    • Mix Italian seasoning, olive oil, garlic, and vinegar in a large bowl.
    • Marinate tomatoes in mixture for at least 1 hour.
    • Pre-heat the broiler.  Arrange tomato slices on a baking sheet and place under broiler. Broil until tops are slightly crisp or warmed through.  Flip over and broil underside of slices.

My thoughts on this recipe ….

The balsamic vinegar was a little pricey at $2.99 for a 16 ounce bottle, and since tomatoes aren’t in season they were a little pricey as well at $2.99 per pound.  Probably not an ideal recipe for making in the winter due to cost, but as for flavor, and difficulty,  I have to say it was easier than I thought it would be to make.  I’ve never marinated anything in my life so I was a little nervous about getting everything measured right, but that part wasn’t as bad as I thought it would be.  Broiling food is something I’ve also never done in my life. and I think I can count on one hand the number of things I’ve used my oven for in the 6 years I’ve lived in this particular place, so using the oven isn’t something I do a lot of.  My oven and broiler are in the same part the broiler just has the heating conduit on top of the oven that it uses as opposed to the conduit in the bottom of the oven that gets used when the oven is on.  This recipe went great with a tuna wrap and a bottle of water for lunch, but later on that night I had another serving as one of my snacks and it was very fulfilling for a snack as well.   I have bookmarked this recipe  on my Kindle, and plan to try it again.

As a side note, I hated to waste the marinate after I was done soaking the tomato slices in it, and since it didn’t taste too bad when I tasted a little on my finger, I opted to put it in a jar and will be using it as a salad dressing over the next few days, so I am pleased I didn’t have to throw out the marinate due to a lack of other use for it.  I was able to soak the tomatoes and have a nice vinegar dressing for my salad all with one recipe, so even though the balsamic vinegar was a little pricey, it is very tasty and worth the money.

I won’t swear by it, but I suspect that if you put foil on your outdoor grill, you might be able to cook these tomatoes on there as well, which might give it an extra nice flavor, but having not tried it, I can’t say for sure it would work, but it is an idea that crossed my mind as I was eating them.  We all know everything is better when cooked on the grill or campfire … well almost everything …. I’m not a huge fan of coffee over a campfire but that’s a whole different story 🙂

 

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