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When the tomatoes are popping throughout the spring and summer this is a great recipe to use them up and it is so delicious too! Tomatoes are an excellent source of lycopene, which is absorbed best by the body when it is cooked or pureed. Lycopene is an antioxidant so helps protect and repair the body against damage. Pair this with some quinoa or other ancient grain to boost the protein and fiber content.
1⁄4 CUP OLIVE OIL
5 CLOVES GARLIC, FINELY CHOPPED
3 TBSP SOY SAUCE
1 TSP KOSHER SALT
4 MEDIUM TOMATOES, CORED AND HALVED CROSSWISE
1 CUP ROUGHLY CHOPPED PARSLEY OR CILANTRO LEAVES AND STEMS
STEP 1: Whisk oil, garlic, soy sauce, and salt in a 9x 13 baking dish.
STEP 2: Add tomatoes; toss to coat and lay cut side down in dish. Let tomatoes marinate at room temperature for 15 minutes.
STEP 3: Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Reserve marinade and grill tomatoes, cut side down, on hottest part of grill until slightly charred, 2-4 minutes.
STEP 4: Flip tomatoes and spoon reserved marinade over tops; continue to grill without flipping until tomatoes are slightly caramelized, 6-8 minutes. Garnish.
Nutrition per Serving: Calories 142, Fat 12g, Carbs 6g, Protein 2g
