Grilled tomatoes are the epitome of summer! Juicy, flavorful and tender, they get even sweeter on the grill as their sugar caramelizes. A delicious, healthy side dish perfect for summer get-togethers.
When we were in the hospitality industry, these yummy little guys were a common sight at our summer events. People were quite in love with her. Grilling tomatoes brings out their incredible flavor – the sugars in the tomato are allowed to caramelize and concentrate, revealing their inherent sweetness. Here we add oregano and garlic, giving them a hearty Mediterranean flavor profile.
What I love about them is how they go with everything! And the leftover tomatoes can be reused in many ways (scroll down!) – a quick summer side dish with a big win.
Ingredients for grilled tomatoes
Ingredient Notes
- tomatoes– Use semi-hard tomatoes, ripe but not too soft. Vine-ripened tomatoes, heirloom tomatoes, Roma tomatoes or other tomatoes 5 to 10 cm in diameter. It is best to use tomatoes of the same size
- Extra virgin olive oil
- Balsamic vinegar- or replace red wine vinegar
- Fresh garlic cloves– to add a touch of flavor
- Fresh oregano– Fresh oregano gives this one such a lovely Mediterranean flavor, but basil works too.
How to grill tomatoes
Core the tomatoes and then cut in half. If using Roma tomatoes, cut them in half at the stem end.
Whip up the simple marinade: olive oil, vinegar, minced garlic, salt and pepper, then toss with the tomato halves and add the fresh oregano.
Grill over medium-high heat on a clean, greased grill. Reserve excess marinade, place tomatoes open side down on hot grill, cover and grill 5-7 minutes (more or less depending on size) or until good grill marks are visible. Turn them over with a flat metal spatula. If they stick, grill them for a few more minutes until they come loose.
Continue grilling, right side up, covering, until tender but not wilting – about 5 more minutes.
Place in a tender spot on a serving platter and pour over the excess marinade. I like to make sure there is some oregano on each tomato.
If you’re grilling other things, keep the tomatoes in a warm oven or serve them at room temperature.
ways to use them!
When I make these I usually make more than I need because I love them as leftovers. They taste very good chilled and I love them in Mediterranean salads,
- As an accompaniment. Perfect with grilled fish, meat or grilled tofu.
- Mix or puree to make a nice sauce. Think marinara but with a smoky flavor – so good!
- Add to salads! I like to cut them up and add them to salads during the week.
- Add to soups. Cut them into cubes and look at them like fire roasted tomatoes!
- Prepare bruschetta. Cut into small pieces and prepare bruschetta.
- Refine mezze platters. Quarter them and add to mezze platters or serve over hummus or baba.
Recipe FAQs
Grilling tomatoes brings out their sweetness! When grilling, the sugars in the tomatoes caramelize and the flavors become more concentrated.
Use semi-soft tomatoes—Roma, vine ripe, heirloom, or other, 2 to 4 inches (5 to 10 cm) in diameter. If the tomatoes are too ripe, they can collapse on the grill.
While that’s possible, they pop and pop, often spilling hot tomato juice all over the place – so be warned!
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Description
Grilled Tomatoes with Oregano, Olive Oil, Garlic, and Balsamic Vinegar – a summery side dish that can be made in 25 minutes.
- Preheat the grill to medium-high heat. Clean the grill and grease it well.
- Remove the core of the tomatoes with a sharp knife. Cut in half. If using Romas, cut through the core. If you use round tomatoes, cut them perpendicular to the core. See photos.
- Put tomatoes in a bowl. Combine olive oil, balsamic vinegar, minced garlic, oregano, salt and pepper and pour over tomatoes, mixing gently until well coated.
- On a well-greased grill, place the open tomatoes, size side down. (Keep the remaining marinade in the bowl). Cover and grill for 5-7 minutes (longer if larger) or until deep grill marks are visible. Using a thin metal spatula, turn them over and continue to grill, covering and checking every few minutes until they start to soften. You want them to soften but not completely collapse. So take a close look at the end.
- If you’re grilling multiple items, you can keep them warm in a 350°F oven until ready to serve. If your tomatoes are particularly large, the oven will continue to soften them, which can be a good thing.
- To serve, place the tomatoes on a platter and serve Pour the remaining marinade over the tomatoes Arrange the oregano so that there is some on each tomato. Drizzle with more olive oil if you like (I like it) and sprinkle with salt (a flaky finishing salt works really well here).
- Serve warm or at room temperature.
Remarks
Semi-hard tomatoes are best here. Too ripe tomatoes will collapse.
Leftover grilled tomatoes keep in the fridge for up to 4 days and taste great cold! Chop up and use in salads and soups, chop up and make bruschetta, puree or blend and make a sauce. You will love these. 🙂
Nourishment
- Serving size: 1 whole tomato
- Calories: 77
- Sugar: 4.8g
- Sodium: 203.1 mg
- Fat: 5g
- Saturated Fatty Acids: 0.7g
- Carbohydrates: 8.1g
- Fiber: 2.4g
- Protein: 1.6g
- Cholesterol: 0mg
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