Once summer arrives, I abandon my oven in favor of the grill. Rain or shine, you’ll find me charring corn and getting grill marks on gnocchi. And don’t forget that cast iron skillets are also great for the grill. That’s what I used to cook these ripe and juicy grilled tomatoes.
I hollowed out the tomatoes, filled them with gooey cheese and summery basil pesto, cooked them in the skillet on the grill, and finished them with crunchy toasted pine nuts. Eat them for a light lunch, serve them with grilled steaks or chicken, or put them out with the rest of the sides at your next cookout and watch them disappear….