Grilled Tomatoes with Pebre Sauce
Tomatoes can be grilled while the rest of the meal cooks. This simple technique brings out their distinctly sweet flavor.
- Total Time:
- Servings: 10
Photography: Petrina Tinslay
Source: Martha Stewart Living, August 2008
- 5 medium tomatoes, halved horizontally
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- Pebre Sauce
Heat grill to medium-high. Brush tomatoes with oil, and season generously with salt and pepper. Place tomatoes, cut sides down on grill, and cook, covered, turning halfway through, until skins are slightly charred and flesh is soft, 8 to 10 minutes. Serve hot or at room temperature with pebre.