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Posted by Michael Vyskocil Jun 1, 2008 |
The American love affair with tomatoes has always been present. Especially when scientific research shows the health benefits from this tasty fruit. The tomato has traditionally been a popular source of vitamins A and C and minerals. Recently, researchers discovered that tomatoes were natural sources of the element lycopene. This antioxidant has been shown in tests to dramatically reduce the risk of cardiovascular disease and many cancers, including prostate and colon cancers.
Grilled Tomatoes
SERVES 4 AS APPETIZERS
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off.
To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.