4 ripe tomatoes
salt & pepper
garlic powder
3 T. extra virgin olive oil
5 cloves garlic, minced
2 T. fresh thyme leaves
1/4 c. Parmigiano-Reggiano
- Cut the tomatoes in half crosswise.
- Heat the oil in a small frying pan over medium heat.
- Add the garlic and cook until just starting to turn golden brown, 1 to 2 minutes.
- Pour the garlic and oil into a heat proof bowl.
- Oil the grill and set for high heat.
- Place the tomatoes cut side down and grill for 3 to 5 minutes.
- Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes.
- Remove from grill and and season with the salt, pepper and garlic powder. Top with thyme and Parmigiano-Reggiano.
- Serve immediately.
