In this episode of overrun by summer tomatoes – another grilled tomato application; nothing beats the smokiness of the grill and tomatoes are no exception.
Cut the tomatoes in half, oil, season and grill cut side down over an open flame; the tomatoes are wide open for great grill flavor that will enhance any dish.
Try these recipes out to get started, a charred tomato salsa to go along with some killer Asian style fish tacos. Let your mind go wild with uses for charred tomatoes, in pastas, on grilled bread, stirred into rice; over chicken, on burgers; the uses are limitless, just like the supply of summer tomatoes.
If you don’t grow your own tomatoes and are looking for the freshest ones possible in our area visit a farmers market, or a store that purchases local produce like The Fresh Market.
Looking to pick out your own?
Visit Patterson Farm Market & Tours, Inc.,10390 Caldwell Road, Mount Ulla, NC. Summer hours are Monday-Saturday 9:00-6:00, Closed Sunday. Call 704-636-4005 for more information or to schedule a tour.
Chef Troy can be see every week on Fox Charlotte’sonly news and entertainment morning show, Fox News Rising, during his cooking segments “Tuesdays with Troy”from 7-9 am every Tuesday morning.
Charred Tomato Salsa
- 4 Each Roma Tomatoes-halved, tosses in oil and seasoned with spice mix
- 1/4 Cup Red Onion-1” thick sliced lightly oil and seasoned
- 2 Cloves Fresh Garlic-chopped and then smashed into a paste
- 1-2 Each Jalapeno- deseeded and small diced, plus extra thin sliced for garnish
- 1 Each Lime-juice of
- 1/4 Cup Cilantro-leaves only loose pack measurement
- To Taste Kosher Salt and Black Pepper
Preheat grill to medium high heat for direct heat grilling. Place the onion on the grill, do not move until charred.
Place all of the tomato halves cut side down on the grill and slightly charred, 3 to 5 minutes, flip and grill to blister the skin, about 45 seconds, and remove from the grill. Let cool slightly and peel the skin off the tomatoes.
Rough chop onions and tomatoes and place in a food processor with the garlic, jalapeno, lime juice, cilantro and a pinch of salt and pepper. Pulse to a rough consistency, remove and place in a bowl, taste and re-season if necessary.
Grilled Asian Fish Taco’s with Charred Tomato Salsa
Makes 8 Tacos
- 1 1/2 Pounds Mahi Mahi-or another flaky white fish
- 8 Each Flour or Corn Tortillas
- To Taste Sour Cream or Crème Fresh
- 1 Cup Brussel Sprouts-sliced thin
- 1 Each Lime-cut into wedges
- 1/4 Cup Soy Sauce
- 2 Each Lime-juice of
- 1 Tablespoon Ground Ginger
- 2 Each Garlic-smashed into a paste
- 1/4 Teaspoon Crushed Red Pepper
- 1/2 Cup Canola Oil
In a mixing bowl place the soy sauce, lime juice, ground ginger, garlic and crushed pepper; mix to combine with a whisk and slowly add the oil while whisking until all is incorporated. Reserve two tablespoons of the marinade. Place fish in a shallow dish and pour the remaining marinade over fish. Marinate only 15 to 20 minutes and pre heat grill to medium high heat for direct heat grilling.
Take fish out of marinade, shake off excess and place on the grill. Grill until fish releases itself from the grill, about 4 to 5 minutes, flip and continue to grill until just cooked through, about 3 minutes depending on the thickness of your fish. Remove fish from grill and let rest.
Place the tortillas on the grill for about 30 seconds just to soften.
Toss the sliced brussel sprouts with the two tablespoons of the reserved marinade.
Build the taco by placing a tortilla in your hand curling over the sides slightly, flake off some of the Mahi and place in the tortilla, top with charred tomato salsa, thin sliced brussel sprouts, and a drizzle of crème fresh and a squeeze of lime and serve.