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.
I’ll grill (on a charcoal grill) golf ball sized tomatoes whole with no problem. Without oil, the peel will do some serious sticking, but the tomato flesh will be fine.