They have a robust flavor - not at all your wimpy, just lie-there-on-the-plate, kind of tomatoes. I’ve found these to go well with lamb, beef, and strong fish (like salmon.)
I have found momotaro tomatoes to be by far the best variety for this. The momotaro is a solid tomato that has good flavor, can be carved into thick "steaks", and stands up to marinating and grilling. I usually use the largest ones I can find.
I find that one tomato "steak" per person is about right.
Recently I’ve been adding a layer of shredded parmasean cheese so that it melts to form a cap when grilling.
When I do this I don’t flip the tomotoes when they are on the BBQ.
I bake these for Thanksgiving and holiday dinners. These rolls and butter seem to to particularly well with turkey. And given the long preparation time, these are best done when one is expecting a long day in the kitchen.
These are not "light and flaky" rolls; these are solid stock.
Don’t expect these rolls to keep for very long; and the butter will go sour within a few hours.