Grilled Beefsteak Tomatoes with Basil Oil A Complete August Meal Grilled Beefsteak Tomatoes with Basil Oil Horseradish Potato Salad The Classic Grilled Steak Peach Tiramisu Main Recipe Index Share this recipe with your friends! Make 4 servings Drizzled with a freshly prepared basil oil, this is a sexy way to dress up plain grilled tomatoes. It's no secret that tomatoes are at their best in the height of summer, but the imported Israeli or Holland tomatoes are a fine substitute. Just stay away from the anemic pink American ones. 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 large beefsteak tomatoes, halved through their equator 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Bring a medium saucepan of water to a boil over high heat. Add the basil leaves and cook for 15 seconds. Drain in a wire sieve, rinse under cold water, and press gently to remove excess water. In a blender, puree the basil with 1/4 cup of the oil. Set aside. Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash and medium-hot. Lightly oil the grill. Brush the cut sides of the tomatoes with the remaining 1 tablespoon oil and season with the salt and pepper. Grill, cut sides down, until lightly browned, about 2 minutes. Turn and grill until the tomatoes are just heated through, 2 to 3 minutes. Serve the tomatoes drizzled with the basil oil. Serve hot or at room temperature.

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