Grilled Tomatoes
Grilled tomatoes are juicy, smoky, and bursting with flavor — a simple side dish or topping that brings out the natural sweetness of ripe tomatoes. Slightly charred and seasoned simply, they are perfect with grilled meats, pasta dishes, salads, or even served over toast. This quick method turns everyday tomatoes into a gourmet treat with minimal effort!
Time Required
Preparation Time: 5 minutes
Cooking Time: 6–8 minutes
Total Time: 11–13 minutes
Ingredients
4 medium ripe tomatoes (such as Roma, heirloom, or beefsteak)
1½ tablespoons olive oil
1 teaspoon balsamic vinegar (optional, for extra flavor)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon fresh basil, chopped (for garnish)
Optional: Grated Parmesan cheese, crushed red pepper flakes, or fresh oregano for topping
Instructions
1. Prepare the Tomatoes:
Wash and dry the tomatoes.
Slice them in half horizontally (across the equator, not from stem to bottom).
Gently scoop out some of the seeds if very watery, but keep most flesh intact.
2. Season the Tomatoes:
In a small bowl, mix olive oil, balsamic vinegar (if using), garlic powder, salt, and pepper.
Brush the cut side and skin side of the tomatoes lightly with the mixture.
3. Preheat the Grill:
Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
Oil the grates lightly to prevent sticking.
4. Grill the Tomatoes:
Place the tomatoes cut side down on the grill.
Grill for 3–4 minutes without moving, until grill marks appear.
Carefully flip the tomatoes and grill another 3–4 minutes on the skin side until softened but still holding shape.
5. Serve:
Remove carefully with a spatula.
Sprinkle with chopped basil and any additional toppings you like.
Serve warm as a side dish, salad addition, or topping for bread, pasta, or grilled meats.
Notes
Tomato Type: Roma tomatoes are less watery and hold their shape best. Heirlooms have fantastic flavor but can be softer.
Thickness: Larger tomatoes can be sliced into thick 1-inch slabs if you prefer instead of halving.
Grill Pan Tip: If using a grill pan indoors, keep heat at medium to avoid burning the skins before the flesh cooks.
Tips
Use Firm Ripe Tomatoes: Overripe tomatoes can fall apart easily on the grill.
Don’t Overcrowd: Leave space between tomatoes to ensure even grilling.
Extra Flavor: Drizzle with more balsamic vinegar or olive oil right before serving for added richness.
Make Ahead: Grill tomatoes up to 1 day in advance and reheat gently before serving. Great for meal prep!
Frequently Asked Questions (FAQs)
Q: Can I grill cherry or grape tomatoes?
A: Yes! Skewer them first so they don’t fall through the grates, and grill for only 2–3 minutes per side.
Q: How do I keep tomatoes from sticking?
A: Make sure the grill is well-oiled and properly preheated. Don’t move the tomatoes early; let grill marks naturally release them.
Q: What are good serving ideas for grilled tomatoes?
A: Use them as a topping for bruschetta, add to pasta, serve alongside grilled fish or steak, or mix into grain bowls and salads.
Q: Can I add cheese?
A: Absolutely! Sprinkle Parmesan, feta, or mozzarella on hot grilled tomatoes just before serving.
Q: How long do leftovers last?
A: Store grilled tomatoes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Nutritional Information
Calories: 80 kcal
Protein: 1 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 4 g
Fiber: 1 g
Sugar: 3 g
Sodium: 260 mg
Cholesterol: 0 mg