- PREP TIME15 MINS
- COOK TIME10 MINS
- SERVES4 – 6
Fresh tomatoes loaded with herbs atop chicken or toasted sourdough bread is divine.
- 1 BAGUETTE, SLICED
- 4 ROMA TOMATOES, SLICED ½” THICK
- 1/2 BUNCH GREEN ONIONS
- 3 CLOVES GARLIC, FINELY CHOPPED
- 4 TBSP. BASIL, THINLY SLICED INTO RIBBONS
- 4 TBSP. BALSAMIC VINEGAR
- 1 TSP. BROWN SUGAR
- AS NEEDED OLIVE OIL
- TO TASTE SALT AND PEPPER
When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish a fire. Increase the temperature to 450 degrees F and pre-heat, lid closed, for 10 to 15 minutes.
Meanwhile, combine 1 clove of the chopped garlic with the balsamic vinegar and brown sugar in a small bowl. Stir until the brown sugar dissolves.
Drizzle the sliced tomatoes with olive oil and season liberally with salt and pepper.
Place tomatoes directly on the grill.
Brush the tops of the tomatoes with the balsamic mixture.
Close the lid and roast the tomatoes for 4-5 minutes. Flip the tomatoes and brush the tops of the tomatoes with more of the vinegar mixture. Close the lid and roast the tomatoes for an additional 4-5 minutes. Tomatoes should be soft. Remove them from the grill, and allow them to cool.
Peel the skin off of the cooled tomatoes. It should come off easily. Coarsely chop the tomatoes and transfer to a mixing bowl. Add in the green onions, remaining 2 cloves of garlic, and basil. Add salt and pepper to taste. Serve with sliced baguette. Enjoy!