PAN-GRILLED TOMATO SALSA

Pan-Grilled Tomato Salsa image

Provided by Mark Bittman

Categories easy, weekday, condiments, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 large meaty tomatoes, cored and cut into thick slices
1/4 cup extra virgin olive oil
2 tablespoons sherry or balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

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.
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.)

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 4 grams