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 grill vegetables often. Put a cast iron pan in you grill that way you get all the smoke and related flavors but you can easily manage the cooking.
I have never grilled sliced tomatoes but I have grill grape tomatoes and they are tasty.
Tomato acidity can do a number on you cast iron’s patina.
It does a number on my stomach. I had grilled cheese and tomato soup for dinner. I knew what I was doing. I’m feeling it, though.