Grilled Tomatoes

Plum and cherry, grape and yellow pear--if these tomato varieties sound like the names of fruits, that's because tomatoes are fruits. Did you know that the tomato had a mysterious history? When it was first introduced in Europe, the tomato was called "The Apple of Love." With dozens of varieties available, there are numerous ways to enjoy these delicious fruits: salads, soups, juices, sauces, stews, baked dishes...the list can go on. As summer ends gather the last of the season's tomatoes and savor the taste of these healthy fruits while you can.

Grilled Tomatoes
SERVES 4 AS APPETIZERS

• 3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
• 4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
• 1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
• 1/4 cup toasted sliced almonds

Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off. To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.