Grilled tomatoes at lunch
Simple steps off the internet that he followed, see link.
- Halved each tomato from the side.
- Scooped out the pulp into a bowl for eating on its own.
- One teaspoon of olive oil, a quarter teaspoon of salt and liberal sprinkling of black pepper for seasoning.
- "Grilled" cut-side down on low flame in a pan, checking the level of wilted-ness every 2 minutes until desired. He used burnt marks as a gauge.
Soft, warm and flavorsome.