Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 213 :: AT THE GAME
Source: Indoor Grilling, pg. 353
Method: Direct Grilling
Serves: 4 to 6
Category: Vegetarian
6 plum tomatoes (about 1-1/4 pounds), cut in half lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and cracked black pepper
3 cloves garlic, minced
1 tablespoon finely chopped fresh sage, plus 12 whole fresh sage leaves

Brush the tomato halves all over with the oil. Season them generously with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leave in the center of the cut side of each tomato half. Set any leftover olive oil aside.

Preheat the grill to high. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. Cook 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks. Transfer to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
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