Grilled Tomatoes Instead of Grilled Hamburgers |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I'd prefer a grilled tom any day over a beef burger. From Culinary Tour magazine. My rendition of this recipe is to serve the grilled toms on whole wheat or multi-grain buns, if you wish. Omit the anchovy paste for vegetarian version. Ingredients:
1/2 cup sour cream (reduced fat okay) |
2 tablespoons buttermilk |
1 teaspoon dijon mustard |
1/2 teaspoon anchovy paste (optional) |
1/2 lemon, juice of |
salt, to taste |
white pepper, to taste |
cayenne, to taste |
1 tablespoon chopped fresh tarragon |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
2 large beefsteak tomatoes, cored and cut in half crosswise |
2 tablespoons olive oil |
4 hamburger buns, warmed (whole wheat, multi-grain, etc.) |
Directions:
1. CREME FRAICHE: Combine the sour cream, buttermilk, Dijon mustard, (anchovy paste,) lemon juice, salt, pepper, and cayenne in a small bowl. Blend well.
2. Place the herbs in a cup and snip with scissors. Stir the snipped herbs into the sour cream mixture and let stand 10 minutes.
3. TOMATOES; Drizzle the cut up tomato halves with olive oil, then season with salt and pepper.
4. Grill the tomatoes, cut side down until they are softened and slightly charred, approximately 8-10 minutes. Alternately, the tomatoes can be broiled. Watch oven carefully!
5. Finally, remove tomatoes from grill and place on warm bun topped with a dollop of the creme fraiche.
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