A recipe for a roasted tomato salad caught our eye last week and we had that in mind for the pint of multicolored cherry tomatoes we picked up at the farmer's market. But by the time we were ready to prepare them, a heat wave had descended upon us and wasn't going away anytime soon. So turning on the oven was out of the question.
Instead, we turned to the grill pan.
We're one of the apartment dwellers with no deck space for a grill, so we do our grilling either on the stove or at the park/beach. For these cherry tomatoes, the grill pan worked wonderfully.
We started by placing the tomatoes on wooden skewers (soaked or unsoaked is up to you), and drizzled them with olive oil, salt and pepper. With the grill pan, we were tempted to just toss in the loose tomatoes, but the skewers made them easier to manage, and piercing them prevented unfortunate popping and splatters.
After about 10 minutes, the tomatoes had some nice grill marks and were slightly wrinkled. We pulled them off of the skewers and into a bowl, drizzled them with a little more olive oil, balsamic vinegar, salt and pepper. The tomatoes cooled a bit while we finished the rest of our meal, giving them time to absorb some of the vinegar.
The result was a sweet and tangy treat that we can't wait to make again.
More: The Kitchen Sink: Balsamic Tomato & Basil Salad
Related: There's Only One Way To Skin A Tomato
(Images: Joanna Miller)