Grilled Tomatoes Two Ways (Kristy Anson)

Grilled Parmesan Tomatoes
Two medium ripe tomatoes
One clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil, or 1-teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs, or one slice bread, crumbled
1 tablespoon freshly grated Parmesan cheese

Cut the tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with nonstick spray. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6-inches from the heat source until hot, about five minutes. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about two minutes. Serve immediately.

Basic Grilled Tomatoes
Six medium-size firm tomatoes
Coarse salt and freshly ground black pepper
1-1/2 tablespoon red-wine vinegar
3-1/2 tablespoons extra-virgin olive oil
One clove garlic, minced
One small shallot, minced
1 tablespoon chopped fresh flat-leaf parsley; more whole leaves for garnish

Prepare the grill by having the grill grate four to five-inches from the flame and heating the coals until medium hot. Remove the green stem from the tomatoes but don't core or cut into them at all. Cut each tomato in half horizontally, and then gently loosen the seed with your fingers. Sprinkle the cut side well with salt. Set them cut side down on a wire rack and let drain for 30 minutes. In a bowl, whisk together the vinegar, 3-tablespoons. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper. Then lightly oil the drained tomatoes with the remaining 1/2-tablespoon olive oil.
Arrange tomatoes cut side down on the grill grate and cook until the skins begin to blister and soften, about six to ten minutes. Transfer to a platter. Just before serving, add parsley to the vinaigrette and drizzle over the cooked tomatoes. Garnish with parsley