ARE A TASTY SIDE DISH AND SEND THE TASTE BUDS INTO A TIZZY AS WELL AS BEING PERFECT TO GO WITH A STEAK

The sweetness of the pachino tomato (but datterino will do as well if needed) marries the hot grill, oil, salt, and flavorings and becomes a fabulous side dish, capable of sending the taste buds soaring to unimaginable peaks. It is a side dish that everyone agrees on, as well as being inexpensive and quick to make.

GRILLED TOMATOES – SEVEN INGREDIENTS PLUS TOMATOES

For the tomatoes, as mentioned, choose the datterini or pachino. The sweeter the better. Then get extra virgin oil, oregano, apple cider vinegar, Worcester sauce, salt, fresh basil e brown sugar.

Make a sauce with these ingredients (excluding the basil, which is used for the final garnish) taking care to dose the elements in the right way, always remembering, for example, that Worcester sauce has a sweet and sour and slightly spicy flavor and therefore should be used sparingly and that too much salt always spoils. Adjust by prioritizing oil if you prefer a more delicate taste and increasing the apple cider vinegar if you want to make it more acidic. To have a taste more sweet and sour simply abound with Worcester sauce.

WE BLANCH THE TOMATOES

The version of grilled cherry tomatoes involves searing the tomatoes on the griddle red-hot leaving them whole. A few minutes lying on the grill may be enough, you need to check that the outer peel cauterize (i.e., browning and taking on the classic grilled food appearance) and that the tomatoes look like they are about to burst. At that point remove them and Cut them in two.

Once the tomatoes are cut, lay them on a plate and add them to the sauce you have previously emulsified. Have the sauce sort of shower your cherry tomatoes. Be careful not to flood the tomatoes with too much sauce. Adjust, we are serving grilled cherry tomatoes and not a cherry tomato affogato.