For a delicious appetizer, serve the grilled tomatoes atop toasted pieces of Italian bread. Or use them in a grilled sandwich with fresh mozzarella and basil.

　　

Ingredients

Serves 4

　　3 pounds plum tomatoes, cored and halved lengthwise

　　5 tablespoons extra-virgin olive oil

　　1 tablespoon chopped fresh thyme, or 1 teaspoon dried

　　Coarse salt and fresh ground pepper

　　1 pound linguine

　　1/2 cup finely grated Parmesan cheese, plus more for topping, if desired

　　

Step 1

Heat a grill to high. In a bowl, toss the tomatoes with 3 tablespoons of the olive oil and the thyme; season generously with salt and pepper.

　　

Step 2

Starting with cut sides down, grill the tomatoes until soft and charred, 8 to 12 minutes per side.

　　

Step 3

Return to the bowl; cut into coarse pieces with kitchen shears.

　　

Step 4

Meanwhile, cook the linguine in a large pot of boiling salted water until al dente according to the package instructions. Drain; return to the pot.

　　

Step 5

Add the remaining 2 tablespoons extra-virgin olive oil, the Parmesan, and grilled tomatoes. Divide among bowls, and serve immediately with more grated Parmesan, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.