Each year we go through the same song and dance when it comes to choosing the tomatoes for the garden. I say Early Girl; he says Roma. I say Big Boy; he says Roma. I say cherry; he says Roma. Heirloom? Pink? Black?
Roma. Roma. Roma.
We end up with a few eating tomatoes and gobs of Romas. They’re hearty little buggers that can take the heat, so they do well here. They’re great for cooking and canning. But when I want a BLT or to eat a tomato right off the vine, Romas aren’t my first choice. They don’t make bruschetta or pico de gallo sing.
But boy do they taste like magic with a little heat on their underbellies and olive oil on top. This recipe really brings out the sweetness of the tomatoes. It’s like pizza without the crust. The measurements are approximate because not all tomatoes are created equal.
- 8 Roma tomatoes, split in half length-wise, seeds removed (see note below)
- 3-4 tbsp chopped fresh herbs
- 2 cloves garlic minced
- 1 tbsp olive oil, plus more for drizzling
- 3/4 to 1 cup shredded cheese, such as cheddar, mozzarella or fontina
- salt/pepper to taste
Fire up the grill. Wash the tomatoes and lay them flat on the cutting board. Cut them in half lengthwise, parallel to the cutting board. (This will ensure they’ll lay flat on the grill.) Scoop out the seeds and reserve. (Throw them in pico or salsa or soup. We used ours in guacamole.) In a small bowl, mix a bit of salt, pepper, the herbs (we used only oregano) and oil. Spread a thin layer of the mixture on the inside of each tomato. Top with cheese. Place directly on the grill or on a sheet of foil drizzled with oil. Cook over direct heat until cheese is melted and tomatoes are tender, about five minutes. Crack more pepper on each if desired and serve immediately.
Around the blogsphere: We’re featuring tomato recipes all this week and we figured we’d take a cue from today’s recipe and highlight ones that paired tomatoes and cheese.
Here’s one that caught our eye on another site recently: the to-die-for savory cherry tomato clafoutis over at Cook Eat Live Vegetarian. They have goat cheese, basil and zucchini blossoms. (Yes Natalie, we totally Americanized that. Please forgive us.) Geni over at Sweet & Crumby has amazing recipes for tomato jam and cheddar chive biscuits.
We also love the pesto, tomato and mozzarella pizza over at Frugal Feeding AND the grilled pizza with fire-roasted tomatoes over at Mon Food Blog.
And here’s a stuffed tomato dish we made last year after seeing the recipe on Camerahols/Food Photography & France:
More from the archives: One of our favorite ways to stuff eggplant:
And if you must make mac and cheese in the summer, top it with tomatoes:
What great low carb side dish
Those grilled Romas are so easy to make but they sure do look tasty!
Sexy and delicious recipes as usual. Thanks for the mention, by the way.
I wasn’t craving this before I came to visit. 🙂 These tomatoes look so so good.
I just started growing Romas this year and I have to say, I’m quite in love. No other paste tomato can stand up to our hot dry summers. Now I have something lovely to do with them. Thanks!
I’m not that into Romas but as you say they are great for grilling and pasta sauce. Loving all of your tomato posts.
Looks so tasty, Love them
An easy and delicious recipe!! I would eat tomatoes everyday, anyway!! Bravo!
Not all tomatoes are created equal – love it! And a great round up…it´s good to be reminded especially when we are dealing with lots of tomatoes right now.
All looks good..
I much prefer the word zucchini over courgette anyway 😉 I always make zucchini fries not courgette fries, tom-ay-to tom-ah-to whatever we love them! Thanks for the lovely link and for the gorgeously simple recipe too!!
You had me at pizz without the crust
I think these look and taste amazing
I love roasted tomatoes, Katherine and this one with the cheese looks dreamy! I usually put some parchment between the food and the foil as foil has been linked to some pretty serious brain disorders (like Alzheimer’s).
The other tomato recipes are lovely and are perfect timing for back years BBQs!
Those grilled Romas…so very gorgeous and mouth watering. Thanks for the shout out and the FB love! 🙂
I absolutely love grilled tomatoes 🙂 I love tomatoes in cooking, too, great recipes, hope I can get some cooked in time before uni starts again 🙂
Mmmm, looks great! I loved grilled tomatoes or just about any vegetable grilled!
Can’t wait to try this…perfect easy lunch!
(Come on, Babies – ripen!)
He says “tomato” she says “tomato”.. (I had to do it).. love these!! and I’m off to visit other blogs.
Looks absolutely delicious. And I have to admit, Roma’s are usually my go-to tomato, but I agree, they’re not the best for every tomato-situation. They’re not the best raw, like some of their brothers and sisters. But this looks like the perfect side for a summer lunch. Or dinner. Or snack. Or even breakfast.
Oh yum… you take great pictures! I will not lick the screen, I will not lick the screen… but mmmmm!
So many tomatoes, so little time! But you’re giving us so many varied and delicious (!!) options, we’ll just have to make the time!
Everything looks wonderful!
I don’t even buy Roma tomatoes anymore, but I might reconsider to make your pizza option — it looks yummy.
I may give Romas a second chance as I’ve been cheating on them with vine-ripened lately.
We love romas, and you’re so right about them doing well with a bit of heat. We can’t grow them in the yard (too many fruitflies), but we did buy a box at the markets last week. We sliced them in half, drizzled them with oil and salt, and roasted them for a few hours, squishing them halfway through the process to flatten them out. They roast to a thin, caramelised slice, which freezes really well and lets us add a burst of flavour whenever we need it in a dish. Maybe that’s something you can do if you have a glut? (Oh, how I wish we could grow a glut of romas!!)
I’m and Early Girl girl myself, but now that you’ve mentioned it, grilling Romas sounds good too.
yummy! love this!!
Very healthy vegan recipe.
Yum! I looooved grilled tomatoes… and I do have some fontinella in the fridge!
Cheese and tomatoes are a match made in heaven.
Great pairing ! And roasting tomatoes just seems to intensify the sweetness and flavour of them YUMMY
You guys do know your way around tomato and how to make me hungry. 🙂