Pan-Grilled Tomato Salsa

Name: Pan-Grilled Tomato Salsa
Total time: 20 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 3 large meaty tomatoes, cored and cut into thick slices; 1/4 cup extra virgin olive oil; 2 tablespoons sherry or balsamic vinegar; Salt and freshly ground black pepper to taste

By Mark Bittman

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Tomatoes: Living Up to All That Potential

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3large meaty tomatoes, cored and cut into thick slices
¼cup extra virgin olive oil
2tablespoons sherry or balsamic vinegar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
Step 2
Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)