grilled tomatoes

4 tomatoes (1 pound) quartered
1 pint grape or cherry tomatoes (10 ounces)
1 in msall mixed heirloom tomatoes, halved if large
1/2 cup extra virgin olive oil
kosher salt and ground pepper

light a grill. arrange four 12 by 24 inch sheets of foil on a work surface
mound the tomatoes in the center of each sheet, driZzle with the olive il and season with salt and pepper. fold up the foil to create tight packets.

set the packets on the grill and cover. grill over moderately high heat for about 18 minutes until the tomatoes begin to soften and burst. using scissors, carefully cut open the foil packets and serve/

makes 4 side dishes

with the above recipe you can make the following

grilled tomato crostini
four 3/4 inch thick slices of cibatta bread
1 garlic clove, halved
juicy grilled gtomatoes (above)
olive oil for drizzling
salt
20 small basil leaves

lighta grill or grill pan. grill he cibatta until toasted and charred in spots, about 1 minute per side. transfer to plates and rub with the garlic halves. spoon the tomatoew and their juices over the grilled bread and drizzle with olive oil. sprinkle with salt and basil and serve



tomato clam chowder

juicy grilled tomatoes above
8 pounds cherrystone clams
twp 8 oz. bottles clam juice
2 tbs extra virgin olive oil
1 onion cut into 1/4 inch dice
1 cup chicken broth
2 thyme sprigw
1 bay leaf
salt and freshly ground pepper
2 tbs coarsely chipped flat leaf parsley

scrape the tomatoes and their juices from the packs into a food processor and pulse until coarsely chipped

in a large pot, combine the clams and clam juice and bring to a boil. cover and simmer over moderatley low het until the clams open, about 8 minutes (discard any clams that do not open). remove from the heat. using a slotted spoon transfer the clams to a large bowl. remove the clams fro their shells, coarsely chop the meat and reserve. strain and reserve the clam broth. rinse aout the pot

in the same pot, heat the olive oil. add the onion and cook over moderate heat until tender, about 5 minutes. add the garlc and cook until fragrantm about 1 minute. add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. bring to a simmer, cover and cook over moderatel low heat until the potatoes are tender, about 12 minutes. add the chopped tomatoes to the pot, cover and simmer for 3 minutes. discard the thyme sprigs and bay leaf. stir in the chopped clams and season the chowder with salt and pepper. ladle into bowls, sprinkle with the parsley.



8 servings