fortification fridays -- molten tomatoes

This is a BBQ recipe invented by my dad and modified by me. It's messy, sticky sweet, and oozy, so it's not really fancy cocktail food, but who wants fancy cocktail food in the dog days of summer? His recipe is terrific, even with the parmesan in the green can, which we use when we're camping and don't feel like grating cheese, but it's even better with parmesano reggiano. It's even good with sub-par tomatoes. You can omit the butter and red pepper flakes, but they do add an important dimension of flavor. It's critical to use good-quality foil so the boats don't fall apart. Lots of liquid will be inside the packet. What's particularly nice is that these tomatoes go well with any kind of meat, and their juiciness helps dry cuts like chicken breasts.


Molten Tomatoes

Serves: 2-4 (one or two tomatoes per person)
Kitchen needs: None! (just a BBQ grill)

Aluminum foil
4 medium-sized, perfectly ripe, round, meaty tomatoes
1/2 cup parmesan cheese (fresh is best)
1 T. butter, cubed into four pieces
1-2 T. honey
salt and freshly ground pepper
red pepper flakes

Make foil packet: Using a wide bowl, mold the foil to the bowl, leaving plenty up top to seal the packet. The bowl will provide shape and structure, as well as assist in moving the tomatoes to the grill.

Slice tops off tomatoes and score tomatoes, cutting a checkerboard pattern about halfway down (don't cut through bottom). Place tomatoes in foil packet. Sprinkle tomatoes with salt, pepper, and red pepper flakes to taste, then add about 1/2 t. honey on top of each tomato. Mound grated parmesan cheese on top of each tomato about 1 inch high, then place pat of butter on each mound. Seal foil packet and grill over medium fire, enough to carmelize the bottom but not enough to burn, for about 30 minutes. Serve with bread.

Variations:

The picture above is a variation using yellow plum tomatoes from my garden that are a bit too mealy to eat out-of-hand. You can easily use roma tomatoes, halved (allow for a few more per person). I added thinly sliced red peppers and basil before grilling. Probably better to add the basil after grilling, since it turned brown.


This picture is a variation adding ground pork to the stuffing (and, I'll confess, broiling it in the oven). Did I mention how much I love these tomatoes?