I like tomatoes and hot food but I don’t like to add much fat to my food, be it oil or butter. I won’t use lard.
Am I going to ruin the sliced tomatoes by grilling them on a pan just with salt and pepper?
I’m talking about 4 to 6 regular tomatoes per serving, half an inch thick slices.
never tried this myself, but most likely they’ll just steam themselves and not get much of a Maillard reaction going unless you get the pan RIPPING hot (and then good luck unsticking them…)
honestly I would try chucking them in the toaster oven on some parchment paper, on the broil setting to get a light char