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I usually do it the other way around. I slice a big tomato in half, put it on foil sliced-end-up and put it on the grill. Then when I have it on the plate the inside is really soft and you can put salt and pepper (or whatever you like) on it and scoop the tomato mush out with a spoon, just make sure not to break the skin or you'll have soup on your plate
 
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