Marinated Grilled Tomatoes with Fresh Mozzarella
By Annie PetitoPublished on May 29, 2018
Time
1 hour, plus 1 hour resting
Yield
Makes about 3 cups
Ingredients
Before You Begin
For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. Serve this dish at room temperature by itself, alongside crusty bread, as a topping for bruschetta or grilled pizza, or as part of an antipasto platter.
Instructions
- Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Let stand for at least 15 minutes or up to 1 hour.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place tomatoes cut sides down on grill and cook (covered if using gas) until tomatoes are charred and beginning to soften, 4 to 6 minutes. Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook (covered if using gas) until skin sides are charred and juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to bowl and let cool completely.
- When tomatoes are cool enough to handle, remove and reserve charred skins; cut tomato flesh into ½-inch pieces and chop skins fine. Combine tomatoes, skins, mozzarella, basil, vinegar, pepper flakes, remaining ¼ cup oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl, ensuring that tomatoes and mozzarella are submerged in oil-vinegar mixture. Let sit at room temperature until flavors meld, at least 1 hour, stirring occasionally to ensure that tomatoes are evenly coated. Serve. (Mixture can be refrigerated for up to 2 days; let come to room temperature before serving).
Time
1 hour, plus 1 hour restingYield
Makes about 3 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to develop a slight twist on the classic Caprese salad using grilled tomatoes, which have char and smoky depth. Cooking halved tomatoes over high heat ensured that they browned and charred quickly without softening too much. Soft, creamy mozzarella helped balance the tomatoes' acidity. Basil added sweet freshness, while red pepper flakes lent a touch of heat. Letting the ingredients steep in a blend of red wine vinegar and olive oil for at least an hour ensured that their flavors melded to create a bright, savory accompaniment or topping.
Before You Begin
For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. Serve this dish at room temperature by itself, alongside crusty bread, as a topping for bruschetta or grilled pizza, or as part of an antipasto platter.
Instructions
- Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Let stand for at least 15 minutes or up to 1 hour.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Place tomatoes cut sides down on grill and cook (covered if using gas) until tomatoes are charred and beginning to soften, 4 to 6 minutes. Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook (covered if using gas) until skin sides are charred and juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to bowl and let cool completely.
- When tomatoes are cool enough to handle, remove and reserve charred skins; cut tomato flesh into ½-inch pieces and chop skins fine. Combine tomatoes, skins, mozzarella, basil, vinegar, pepper flakes, remaining ¼ cup oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl, ensuring that tomatoes and mozzarella are submerged in oil-vinegar mixture. Let sit at room temperature until flavors meld, at least 1 hour, stirring occasionally to ensure that tomatoes are evenly coated. Serve. (Mixture can be refrigerated for up to 2 days; let come to room temperature before serving).
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