- 1 lb. green globe or beefsteak tomatoes
- 2 tbs. rice vinegar
- 2 cloves garlic, minced
- 1 tsp. honey
- 1 tbs. toasted sesame oil
- 1 tbs. avocado oil
- 2 tsp. soy sauce, tamari, or coconut aminos
- 2 tbs. toasted sesame seeds
- 2 scallions, thinly sliced
Slice the tomatoes into ¼-inch-thick rounds. Place in a large bowl.
In a small bowl, combine the rice vinegar, garlic, honey, sesame oil, avocado oil, and soy sauce. Whisk to mix well, then pour over the tomatoes, turning gently to coat. Marinate for half an hour at room temperature, or refrigerate for up to two hours.
Preheat the grill on high. If using charcoal, light the coals and wait until they’re coated with white ash, then cover the grill and preheat for 15 minutes.
Use tongs to lift the tomato slices out of the marinade, shaking off excess and reserving the marinade.
Place the tomato slices on the hot grate and cook for about two to three minutes per side until softened but not falling apart.
Transfer to a platter, top with the remaining marinade, sesame seeds, and scallions, then serve.
For more recipes to enjoy your fresh harvest of tomatoes, visit “6 Summer Tomato Recipes.”
Photography by: Terry Brennan; Food styling: Betsy Nelson