Ingredients
3 to 4 oil-packed anchovy fillets, drained
1/4 c. finely grated Parmesan
1/4 c. tahini
3 tbsp. (or more) water
2 tbsp. fresh lemon juice
1/2 tsp. freshly ground black pepper
Kosher salt
5 medium beefsteak or large heirloom tomatoes
1 1/2 tbsp. extra-virgin olive oil
1 tbsp. oregano
Kosher salt
Freshly ground black pepper
Chopped parsley and shaved Parmesan, for garnish
Preparation
Step 1In a blender, blend anchovies, Parmesan, tahini, water, lemon juice, and black pepper until smooth. If dressing is too thick, add 1 tsp. water at a time until desired consistency is reached.Step 2Transfer dressing to a small bowl or airtight container; season to taste with salt. Chill until ready to use.Step 3Make Ahead: Dressing can be made 5 days ahead. Keep chilled.
Step 1Remove upper core and stem from each tomato. Slice tomatoes in half horizontally and transfer to a large bowl.Step 2Drizzle oil over tomatoes; season with oregano and a few good pinches of salt and grinds of black pepper. Toss tomatoes to coat and let sit 10 minutes. This will leach some liquid and allow seasoning to seep into tomatoes.Step 3Prepare a grill for medium-high heat (between 400° and 450°). Grill tomatoes cut side down until charred and beginning to soften, 8 to 10 minutes. Flip and continue to grill until tomatoes are tender but not falling apart, 5 to 7 minutes more.Step 4Transfer tomatoes to a platter. Top with tahini-Caesar dressing, parsley, and Parmesan.
Not only does the char from the grill add a slight bitterness that balances a tomato’s acidity and sweetness really well, but the direct heat manages to bring some of the deep umami flavors that you might find from a tomato sauce without letting the tomato completely fall apart. You can season simply with salt, black pepper, and oregano and eat as is, but we love topping this with a flavor-packed tahini-Caesar dressing. Place this on the table at your next BBQ next to a gorgeous steak and some campfire potatoes, and you have a near perfect summer dinner.
