Grilled Tomato Brushetta

• 2 tbsp EVOO
• 1 1/2 lbs plum tomatoes, cored & halved lengthwise
• Coarse salt & ground pepper
• 1 garlic clove, minced
• 1 tbsp red wine vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil leaves, cut into thin strips
• Fresh country bread

1. Heat grill to medium-high. In a large bowl, toss tomatoes with 1 tbsp oil, season with salt & pepper. Arrange tomatoes on grill, cut side down. Cover and grill until soft & charred, 5- 10 minutes per side. Return tomatoes to bowl (use a metal spatula). When cool enough to handle, use kitchen shears to cut into smaller pieces. Add garlic, vinegar, red pepper flakes, salt & pepper.
2. Reduce heat to medium. Brush bread slices with oil, grill on both sides until bread begins to char (about 2 minutes each side). Cut slices in half and divide tomato mixture evenly over the top. Top with basil, and serve.

evoo, tomatoes, salt, garlic, red wine vinegar, ubc, ubc, fresh country bread

Taken from www.epicurious.com/recipes/member/views/grilled-tomato-brushetta-50125852 (may not work)