Grilled Tomatoes

I came home from San Francisco expecting to find dead tomato plants and rotten tomatoes lying everywhere.  Instead I found dead tomato plants with gorgeous tomatoes still attached.  Oh, and my basil plant is still kicking.  Life is rough sometimes like that.  This recipe is sooo good, and it might have been even better without the basil topping.  Definitely a great 5-minute snack or meal!  Rating 9/10.

Recipe adapted from For the Love of Cooking

4-5 medium tomatoes- sliced in half and sprinkled with salt and pepper
1 tbsp extra virgin olive oil
1/4 tsp balsamic vinegar
1 1/2 tbsp lemon juice
1 garlic clove- minced
1 tbsp basil- finely chopped

Heat a grill pan over medium-high heat and spritz with a light coat of PAM
Start to prepare the marinade while you grill the tomatoes by combining the evoo, balsamic vinegar, lemon juice, garlic, and basil.
Place tomatoe halves flat side down and cook for about 2 minutes or until you have some nice char lines going.
Flip the tomatoes and continue to cook for another 2 minutes.
Serve up the tomatoes on a plate and douse with the basil mixture.