Cumin-Crusted Grilled Tomatoes
A family favorite!
- 2 ounces parmesan cheese, cut into 4 pieces
- 1/2 cup yellow cornmeal
- 2 Tablespoons chives, cut into 1-inch pieces
- 1 teaspoon cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped parsley, or dried parsley flakes to taste (optional)
- 4 firm, slightly under-ripe tomatoes
- Freshly ground pepper
- 3 Tablespoons olive oil
Using the steel knife attachment in a food processor, process the parmesan until finely minced, about 1 minute.
Add the cornmeal, chives, cumin, sugar, salt and cayenne, and mix using on-off pulses, until the chives are finely minced. (Mix if parsley if desired.) Transfer the cornmeal mixture to a shallow dish or pie plate.
Slice tomatoes with a serrated knife, into 1/2-inch slices.
Dredge each tomato slice in the cornmeal mixture to coat well, patting lightly to help the mixture adhere to the tomato. Lay the slices out on a jellyroll pan and chill for 10 minutes to set.
TO GRILL, either (1) drizzle olive oil over one side of each slice, then put the slices directly on an indoor grill, oiled side down, and sear for about 1 minute. Drizzle more oil on the un-seared side, turn them over and sear the second side;
or, (2) preheat an oven to 250 degrees, heat about 1 Tablespoon of oil in a heavy skillet or griddle, and add as many tomato slices as will fit in the pan without crowding. Cook over medium-heat until crisp, about 30 seconds on each side, working in batches as necessary. Transfer tomatoes to a baking sheet and keep warm in oven while finishing the other batches.
Sprinkle with freshly ground black pepper and serve.