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Coat the cut sides of tomatoes lightly with oil; put tomatoes on grill grid over high heat, cut sides down; cook for 5 to 10 minutes with lid down or until grill marks appear on tomatoes. Roll them over; grill with skin side down. Skins will blacken a little.
While the tomatoes are grilling, put the onions, carrots, and celery on the grill grid; roll them around until well marked and limp. Remove veggies from grill; cool until able to handle.
Cook’s Note: I used about 3/4 cup light red wine plus 1/4 cup water and cooked the sauce for about 1 hour 20 minutes.