Grilled Tomatoes with Tahini Dressing

Directions

1. In a blender, blend anchovies, Parmesan, tahini, water, lemon juice, and black pepper until smooth. If dressing is too thick, add 1 tsp. water at a time until desired consistency is reached. Transfer dressing to a small bowl or airtight container, season to taste with salt. Chill until ready to use.
2. Remove the upper core and stem from each tomato. Slice tomatoes in half horizontally and transfer to a large bowl. Drizzle oil over tomatoes, season with oregano and a few good pinches of salt and grinds of black pepper. Toss tomatoes to coat and let sit for 10 minutes. This will leach some liquid and allow the seasoning to seep into the tomatoes.
3. Prepare a grill for medium-high heat (between 400°, and 450°,). Grill tomatoes cut side down until charred and beginning to soften, 8 to 10 minutes. Flip and continue to grill until tomatoes are tender but not falling apart, 5 to 7 minutes more. Transfer tomatoes to a platter. Top with tahini dressing, parsley, and Parmesan.