Chunks of grilled tomatoes, seared with a tangy barbecue sauce.
4 - 6 ripened but firm, good-sized tomatoes
1/2 cup ketchup
1/4 cup soy sauce
1 tablespoon molasses
2 tablespoons grated Parmesan cheese
Trim tomatoes and cut into big chunks. Arrange chunks on skewers. In a small bowl, whisk together ketchup, soy and molasses. Fold in cheese. With a pastry brush, spread sauce all over tomatoes, reserving a little. Grill just a few minutes until browned but not soft, turning. At the very end, brush remaining sauce over. The trick is not to undercook them or overcook them. Use as an appetizer or parked alongside a steak. Serves 3 - 5.