Jul 6, 2011

Recipe of the Week: Grilled Tomato Towers

I honestly don't remember what these are really called or which magazine inspired me to make them years ago, so we'll go with "tomato towers." They are a wonderful summer accompaniment to almost any meal, especially grilled meats.  Close your eyes and imagine slices of juicy ripe tomatoes and Vidalia onions, melded together with some soft fresh Mozzarella cheese. Throw in some basil leaves and balsamic vinegar for flavor and you've got a warm, gooey tower of goodness.  In fact, we had one last night...

Tomato Towers

1 large beefsteak tomato, cored and sliced into 4, 1/4-inch slices
1 small Vidalia onion, sliced into 4, 1/4-inch slices
Soft fresh Mozarella cheese, sliced into thin layers
4 basil leaves, washed and patted dry
1/2 cup balsamic vinegar
salt and pepper to taste

Place onion slices in balsamic vinegar to marinade for a few minutes; be sure to turn to coat. When ready to assemble, layer as follows:

1 slice of onion
1 basil leaf
1 or two slices of cheese (if they are small use two)
1 slice of tomato
1-2 slices of cheese
1 basil leaf
1 slice tomato
1-2 slice of cheese
1 slice onion

Homely but handy!
Place on hot grill (I like to use this perforated grilling tray so nothing falls through the grates), and grill covered until the onion caramelizes a bit and the cheese softens; carefully flip over and repeat; Season with salt and pepper and serve immediately. This recipe make 2 large side portions, or split them apart to serve four.

Note: It is a given these will not stay neatly stacked once you start slicing into them, so don't worry if they look a mess. Messy is good, especially when it's yummy and messy.

Happy eating!