Grill

When you think of summer grilling, tomatoes probably aren't the first thing to come to mind, but they take beautifully to a little char and smoke. This recipe is loosely inspired by a tapas dish from Gourmet magazine -- Roasted Sweet Onions with Cabrales Blue Cheese. A few summers ago, I adapted it for tomatoes, and it's been a favorite ever since. What I like most is the contrast of flavor and texture in each bite. Large, firm tomatoes (beefsteak or meaty heirlooms) work best since they hold up nicely on the grill. They taste equally good served warm or at room temperature, making them a nice make-ahead dish that can be served as tapas or family style on a large platter.

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