Recipe: Emeril's Grilled Tomatoes & Roasted Corn and Tomato Salad
Aug 18, 2006 -- This summer favorite tastes great, is good for you and is perfect for summer.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006.
Grilled Tomatoes With Fresh Herbs And Extra Virgin Olive Oil
24 tomatoes, cut in half lengthwise (Emeril used romanita tomatoes)
¼ cup plus 2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 ½ tablespoons finely chopped assorted fresh herbs, such as chives, basil, oregano and marjoram
Preheat a grill to medium.
Toss the tomatoes with 3 tablespoons of the olive oil and season lightly with salt and pepper. Place the tomatoes on the grill in a grill basket and cook for 2 to 4 minutes on each side. Transfer to a platter to cool slightly. Drizzle with the remaining extra virgin olive oil and garnish with the chopped herbs. Sprinkle with additional salt and pepper to taste and serve, either warm or at room temperature.
Yield: 4 servings
Roasted Corn and Tomato Salad
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006
1 cup roasted sweet corn kernels
½ pint red tear drop tomatoes, stemmed, washed and sliced in half
½ pint yellow teardrop tomatoes, stemmed, washed and sliced in half
½cup minced red onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
¼ cup extra virgin olive oil
Salt
Freshly ground black pepper
Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, lemon juice, and olive oil. Mix well. Season with salt and pepper to taste. Serve cold or at room temperature.
Yield: about 3 cups