If you have ventured down the grow your own food path, there is a possibility that you have a bounty of tomatoes that are begging to be used, thus the question of "how?".
With so many types and sizes of tomato, we need to narrow our focus! This recipe is a simple marinate and fire up the grill type of method that yields the most amazing sweet, tart, smokey, umami cherry tomatoes that then are used as a perfect topping for your favorite type of grilled bread and ricotta cheese. There are various interpretations of this recipe, so get your creativity flowing, your favorite skewers out, light the fire, and enjoy the waning moments of the summer season.
1 pound (454 g) cherry tomatoes
3 Tablespoons (45 ml) olive oil or grape seed oil
1 teaspoon (5 ml) Worcestershire sauce
2 cloves (2 cloves) garlic , finely minced
salt ,to taste
pepper , to taste
about 10-12 , 8" bamboo skewers
Sliced crusty bread
1 cup (246 g) ricotta cheese , softened goat cheese or your favorite cheese. Or even pesto is great
Soak and fully immerse bamboo skewers in water for about 30 minutes
Wash and dry cherry tomatoes. Remove the stems if you want. Keeping them on just makes them prettier, then you can pull them off before serving.
In large bowl, combine oil, Worcestershire and garlic. Add cherry tomatoes to marinade bowl and toss to combine and coat tomatoes.
Skewer about 4-5 tomatoes on each bamboo skewer. Sprinkle salt and pepper to taste on each tomato skewer.
Heat Grill to medium/high heat.
Reserve the leftover marinade and brush them on the sliced crusty bread. If you need more marinade, just add a little more oil to the bowl.
Grill tomato skewers on each side for about 3-4 minutes, or until they are cooked. Cooking time will vary depending on the heat of your grill and size of your cherry tomatoes.
After tomatoes are cooked, grill both sides of the bread until crispy.
Spread cheese on slices of bread and top with tomatoes. Remove stems if you want before serving.
Original recipe and photos from Todd+Diane, White on Rice Couple