Pan-Grilled Tomato Salsa

Ingredients

• 3 large meaty tomatoes, cored and cut into thick slices
• ¼ cup extra virgin olive oil
• 2 tablespoons sherry or balsamic vinegar
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    145 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
2. Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)