If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: During the summer, we always seem to have a grill fired up and ready to go, so it was a no brainer to toss a few slices on the grill to see what might happen. Grilling always adds a nice smoky, caramelized flavor to vegetables and we were hoping that green tomatoes would be no different. And, man-o-man were we right! The grill softens the under ripe flesh and concentrates the natural sugars. —WeLike2Cook
- 3 large green, unripe tomatoes
- 3 large red bell peppers, roasted
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 tablespoon champagne or white balsamic vinegar
- 1 cup goat cheese, crumbled
- Salt & pepper to taste
- Prepare a grill for medium-high heat or heat a grill pan over medium-high.
- Roast the red peppers directly over the flame of the grill or under the broiler, turning occasionally, until the peppers are blackened all over. Place the peppers in a sturdy plastic bag, seal the bag and let the peppers steam as they cool.
- While the peppers are cooling, brush both sides of the tomato slices with olive oil and grill until softened and lightly charred, about 4 minutes per side.
- Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree in a food processor until very smooth. Season the coulis with salt and pepper.
- To serve, ladle coulis on the serving plate and lay the grilled tomatoes over the plated sauce. Top the grilled tomatoes with crumbled goat cheese and prepare yourself for a taste sensation.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper