Grilled Beefsteak Tomatoes with Basil Oil

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Grilled Beefsteak Tomatoes with Basil Oil

 

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 large beefsteak tomatoes, halved through their equator

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Bring a medium saucepan of water to a boil over high heat. Add the basil leaves

and cook for 15 seconds. Drain in a wire sieve, rinse under cold water, and

press gently to remove excess water.

In a blender, puree the basil with 1/4 cup of the oil. Set aside.

Build a charcoal fire in an outdoor grill and let the coals burn until covered

with white ash and medium-hot. Lightly oil the grill.

Brush the cut sides of the tomatoes with the remaining 1 tablespoon oil and

season with the salt and pepper. Grill, cut sides down, until lightly browned,

about 2 minutes. Turn and grill until the tomatoes are just heated through, 2 to

3 minutes. Serve the tomatoes drizzled with the basil oil. Serve hot or at room

temperature.

Make 4 servings.