From chef Steven Satterfield of Miller Union, Atlanta, Georgia
3-4 large heirloom tomatoes, cut in half from stem to base
½ charred Vidalia onion
1 handful fresh basil leaves
½ cup olive oil, plus more for garnish
1 teaspoon smoked paprika, plus more for garnish
Kosher salt to taste
“Whenever grilling, place some extra onion slices or other produce onto the grates for later use. Peaches make for a zesty salsa when combined with chilies and citrus, one that divinely dresses up a bare pork loin, chicken breast, or mild fish such as grouper.”
When you’ve finished grilling over charcoal or wood, as the coals are dying down, try smoking some tomatoes for a delicious, creamy soup that can be served the next day—hot or cold. It’s a great way to utilize the heat source one more time and maximize every bit of flavor.
After you’ve finished grilling over charcoal or wood, as the coals are dying down, set halved tomatoes on grate cut side up so juices won’t run out. Spray or drizzle water over coals, then close lid and vents. Let tomatoes smoke about 20–25 minutes or until smoke dies down. Remove from grill with tongs and let cool.
Remove skins and place peeled tomatoes in blender or food processor with onion and basil. Purée until smooth. With machine running, slowly add olive oil. Season with paprika and salt to taste. Serve warm or chilled, garnished with swirl of olive oil and a sprinkle of paprika.