I live in Tyler, birthplace of Brookshire’s, but I spend the majority of my time during the week in Jacksonville, home to the world’s largest bowl of salsa from 2010 and close runner-up to the title of “Tomato Capital of the World.”
Brookshire’s gets many of their tomatoes from Jacksonville farmers, and I buy them up as fast as they hit the shelves in the produce department.
Tomatoes are very high in lycopene, an agent thought to help ward off cancer. They’re also high in antioxidants, beta-carotene, vitamin E and vitamin C. So, eat a lot of tomatoes while they’re at the peak of freshness this summer.
I’ve done all sorts of things with fresh tomatoes: canned them for the winter, used them in marinara sauce, stuffed them with tuna salad, used them in fresh salads and many other things. But, I’d never grilled them until last night. However, it won’t be long before I do it again. They were so delicious with a light char that caramelized the fruit beautifully. I just sliced my tomatoes into thick slices, sprinkled them with a teeny bit of salt and pepper, put them in the grill basket (with the fish I was already grilling) and put them on the grill over medium-high heat for about 5 minutes, flipping once. I know I’m not going to be able to get enough of these grilled treats.