Goodbye Summer – goodbye grill

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I’ve decided the girls will eat anything – even tomatoes!

Home-grown tomatoes are always a treat and always accepted graciously…

We had been given some home-grown tomatoes while visiting at a friend’s house.  On the way home, I stopped the car at the top of our driveway to get the mail, leaving Dolce and Amore in the car.  As our mailbox is directly across the dirt road from our driveway, I put the car in park, set the brake and hopped out to quickly to retrieve our mail.  We do this all the time.  It only takes a few seconds.  But a few seconds is all the girls needed to chow down on 4 of the 5 just picked off the vine, tomatoes.  Leaving us one precious juicy red tomato.  It was obviously Malcolm and I were going to have to share.  Not a good scenario when both of us are the youngest of many siblings.

Coming from a household that used the adage, “You cut, I pick” to stop fights over who got the biggest piece of pie, I knew this wasn’t good.  Malcolm is from the south and home-grown tomatoes are as sacred as Sunday after Church fried chicken.  As I prepared dinner, I looked at the surviving tomato, checking out the misshapen size with the deep valleys and divots.  I realized I would be able to fool Malcolm into picking the “short-end of the stick” half of the tomato.  Score:  Megan 1 – Malcolm 0   And, no, I probably won’t be going to heaven!

Grilled Tomatoes

This grilled vegetable goes great with bbq steak!

  • 1/2 cup low-fat sour cream
  • 2 tbsp. low-fat buttermilk
  • 1 tsp. Dijon mustard
  • 1/2 tsp. anchovy past
  • fresh lemon juice (1/2 lemon)
  • salt and pepper to taste
  • 1 tsp. cayenne
  • 1 tbsp. fresh tarragon
  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh chives
  • 2 tbsp olive oil
  • 2 beefsteak tomatoes, cored and cut in half

Preheat the grill to high.

Blend the first seven ingredients together in a bowl.  Snip the chives with a scissor (or cut with a knife) over a cutting board.  Add the tarragon and parsley with the chives and finely chop.  Stir into the sour cream mixture and let stand at room temperature for 15 – 20 minutes.

Cut tomatoes in half and drizzle open sides with the olive oil, season with salt and pepper.

Place tomatoes on the hot grill, cut side down, until softened and slightly charred, 8-9 minutes.  Carefully remove from the grill and serve warm, topped with a tablespoon of the sour cream mixture.