Best Herb Grilled Tomatoes Recipes

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
• Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
• Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
• Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.

GRILLED HERB POLENTA WITH ASPARAGUS, TOMATOES AND PARMESAN

Steps:

• Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won't form lumps.
• Reduce the heat to a simmer, stirring frequently with a wooden spoon.
• When the polenta becomes too thick, add the remaining water a little at a time.
• Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
• Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
• To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.

GRILLED GARLIC HERB CORN WITH TOMATOES AND WALNUTS

Steps:

• Heat grill or grill pan over medium heat.
• In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
• Brush butter mixture onto each ear of corn and then sprinkle with Parmesan cheese.
• Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
• Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
• Add cherry tomatoes and feta cheese.
• Pour into a serving dish and top with California Walnuts.
• Serve immediately.
• Enjoy!

HERB GRILLED TOMATOES

Steps:

• Remove cores from tomatoes and cut tomatoes in half crosswise.
• Spread cut side of each tomato with sour cream or yogurt.
• Sprinkle each with basil.
• Sprinkle bread crumbs and Parmesan cheese on tomatoes.
• Arrange tomato halves in a foil pie pan.
• Arrange preheated coals around a drip pan in a covered grill.
• Test for medium heat above the pan.
• Place the foil pan containing tomatoes on grill over drip pan.
• Cover and grill for 10 to 15 minutes or until tomatoes are heated through.
• Garnish with fresh basil, if desired.
• Herb-Grilled Roma Tomatoes: Prepare as directed above except substitute 4 Roma tomatoes for the small tomatoes.
• Do not core roma tomatoes.
• Cut lengthwise in half.

GRILLED SEA BASS WITH TOMATOES AND HERB CREAM SAUCE

Steps:

• Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.) Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature. Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates. Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.