Correction to Warm Grilled Tomato Salad Recipe

I apologize for an error I made earlier in a recipe posted under the Three to Tango posting of May 30, 2011.  The balsamic vinegar should be increased to 2 Tbs.  Here is the corrected recipe:

Warm Grilled Tomato Salad

6 large tomatoes, cored and cut into 6 to 8 wedges

Kosher salt for sprinkling

1 Tbs. Worcestershire sauce

2 Tbs. balsamic vinegar

2 Tbs. EVOO

1 jalapeno, stemmed, seeded and finely chopped

Freshly ground black pepper

2 Tbs. fresh basil leaves, slivered finely

1. Place tomato wedges on a baking tray and sprinkle generously with salt.
2. Prepare grill and heat to medium-hot.
3. Mix together in a medium-sized bowl the Worcestershire sauce, balsamic vinegar and EVOO. Stir in jalapeno; set aside.
4. Grill tomato wedges until liquid begins to bubble and the skin on the bottom begins to char a bit.
5. Transfer grilled tomatoes directly to the dressing mixture in bowl and toss well.
6. Season with freshly ground black pepper.
7. Sprinkle slivered basil leaves over the top.
8. Serve warm or at room temperature. Serves 6.