Told ya to come back didn’t I? Now, as I mentioned, my style of cooking Gluten Free foods consists of a lot of naturally gluten free foods with a lot of experimentation thrown in. I am a huge foodie and I love trying new things, although I’m not quite adventurous enough for candied scorpions! Way before I became Gluten Free, I used to love one of the non typical Darden restaurants, known as Bahama Breeze. They used to have this lovely appetizer there that was marinated tomatoes on Cuban bread (according to their website, they no longer have it on the menu) that I could shovel down my throat until the Tosconos con Pollo (Can still have those, delish!) were ready.
Obviously, I can’t have the bread anymore, but no one ever told me Tomatoes were off limits! Now, you can use a skillet or oven for these, but I like using my tabletop grill the best. It’s easy to clean and keeps the stove/oven clear for the main course I usually have these with. I hope you enjoy!
CARAMELIZED BALSAMIC TOMATOESDIFFICULTY: 1 (super easy) TIME: 15 minutes (Sorta active) + 1 hour min (passive) YIELD: 16 slices (enough for 4)
MISE EN PLACE
- Plastic zipping/closing gallon bag
- Water Source
- Paper Towels
- Flat surface (Sheet pan or the like)
- Measuring cup
- Cutting board
- Heat source (Indoor grill, skillet on stove or oven)
- 1/4 – 1/2 cup Balsamic Vinegar
- Sprinkle of Salt
- 2-3 Medium Firm Tomatoes (recommend Beefsteaks or other sturdy but flavorful tomatoes)
- 1/2 up Parmesan Cheese
First, gently wash your tomatoes and dry them with a paper towel. Take your knife and slice the tomatoes into very thick slices, at least 1/3 of an inch thick. Place them on a flat surface and sprinkle with the salt and balsamic vinegar. Once both sides have had the vinegar and salt applied, place them in layers into a side facing plastic baggie and place any left over vinegar into the bag. Place in fridge and/or let marinate. Flip every 10 minutes or so, so the vinegar soaks up evening everywhere.
Shortly before that’s ready, turn up the grill, skillet or oven to be heated when you need it to be. The main reason I don’t use the skillet is the addition of fats you need most of the time. For the grill, you want it to be on about 350°F and the same for the oven source. I test the grill by putting a drop of water on it from my kitchen helpers since I know that appliances can be ‘off’. Then out come the tomatoes, placed flat on the grilling surface and let to cook until I can smell them, usually less than 3 minutes. Then they get flipped carefully and sprinkled with the Parmesan Cheese. Once that melts, I might even flip them again to get a nice browning on the cheese, but only if I trust the non stick part of the grill. No dipping sauce required. Place on plates and enjoy!