I discovered this recipe to accommodate those non-fresh-tomato-eating dinner guests. (Yes, some people actually don’t like fresh tomatoes.) The tomatoes taste best when grilled over charcoal, preferably hardwood, but do just fine over a gas grill. They’d also be delicious with your favorite vinaigrette or even drizzled with a loose pesto. Works also with oven-roasted small tomatoes.
6 medium-sized firm tomatoes (about 2 1/4 pounds total)
1/2 teaspoon coarse kosher or sea salt
3 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 small shallot, minced
freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, more whole leaves for garnish
Place bread in a crock or other clay vessel. Add tomatoes, celery and chopped onion and drizzle rest of liquid ingredients as you toss it. Cover and let bread absorb the flavors, at least 30 minutes. It may be kept in a sealed container refrigerated for several days. Add chives, scallions or anchovies, if you like. Try serving in a cored bell pepper or a hollowed-out ripe tomato. Serves 4-6.
