Ever been to Europe and had that beautiful salad with the sliced tomatoes and the cheese on top, drizzled with olive oil and sprinkled with herbs? Oh sure, you can get it here, but it is just not the same as in a tiny hole-in-the-wall cafe somewhere in rural France. The North American tomato is a pale version of the European one, and let's not even start talking about the cheese...that would be a whole post on its own.
Not that it matters to someone with OAS. You can't have it anyway. If the tomatoes aren't burning your insides, the delicate little herbs will. Here's a fascimile, don't know if it is reasonable or not...but it is pretty good.
AVIGNON GRILLED TOMATOES
4 plum tomatoes, cut in half lengthwise
1/4 cup olive oil or Italian dressing
1/2 shredded mozzerella cheese
2 tbsp fresh grated parmesan (please do not use the pre-shredded crap in a can!)
dried herbs - basil, chives, parsley, oregano, or there is an Italian blend one that will work well
This should be done on the barbeque, but you could bake them in the oven if it is January and you are having a craving for summer.
Place tomatoes on the grill, face side down, brown and turn once. This should be adequate, but if you are not sure, keep turning a few times.
Get a foil covered pan and put the tomatoes on it, the insides facing up.
Drizzle with olive oil or dressing.
Sprinkle with cheeses.
Close the barbeque and grill for 10 minutes or until cheese is melted.
Dress with herbs immediately before serving.
I have made these for parties and they are always a huge hit...I never make enough of them, so they become sought after commodities. I apologise to the city of Avignon for using their name, I'm sure every last one of the people there would be appalled, but that is the last place I had the original salad. Sur le pont d'Avignon and all that. :)