Home › The Principles of Cookery › Tomatoes, Grilled

Tomatoes, Grilled

The tomatoes should be small, ripe, and whole. Coat them with oil, butter, clarified fat, or bacon fat, and grill over a clear fire on a greased gridiron for five to ten minutes. The American mode is to cut them into thin slices, coat them with butter, mustard, and a pinch of salt and sugar, and grill in the usual way. If cooked in a Dutch oven before the fire they are almost as good.