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Grilled heirloom tomatoes with pesto



2 large heirloom tomatoes (1/2 pound each)

4 teaspoons extra-virgin olive oil

Kosher salt to taste

Ground black pepper to taste

4 teaspoons prepared basil pesto

Start a hot fire in a barbecue grill. Clean and oil the grate well. Slice off the ends of the tomato, then slice the tomatoes crosswise into 1-inch-thick slices (about 2 slices per tomato).

Brush the sliced tomatoes with 2 teaspoons of the olive oil and sprinkle generously with salt and pepper over both sides.

Grill tomatoes about 2 minutes. Using a thin metal spatula, carefully turn over and cook other side for about 1 minute.

Mix the pesto with the remaining 2 teaspoons of olive oil and drizzle over the tomatoes.

Note: Grilled tomatoes also make an excellent sandwich filling. Try pairing them with fresh watercress and sun-dried tomato pesto, slices of fresh mozzarella and basil leaves, or even crisp bacon and romaine for a grilled-tomato BLT.

Nutrition facts per serving: 155 calories, 14 g fat, 2 g saturated fat, 3 mg cholesterol, 7 g carbohydrates, 2 g protein, 104 mg sodium, 1 g fiber

From Chef John Chiakulas, Scoozi!