We had no idea how incredible grilled tomatoes tasted until we made them one day on a whim. Now we can’t stop eating these luscious red delights. They are even fantastic left over. You are probably thinking that this is a lot of fancy blogger speak but I promise you these things blew me away! You gotta try them.
- 6 whole tomatoes
- 1 T. fresh rosemary
- 4 T. olive oil
- 2 T. balsamic vinegar
- 1 t. of salt
- Dash of pepper, more if desired
Preheat the grill on high.
- Roughly chop or scissor fresh rosemary leaves. (We use these herb shears at least once a week.)
- Combine rosemary, olive oil, balsamic vinegar, salt and pepper in a small bowl.
Prep the tomatoes
- Cut tomatoes along their equator (not stem-to-stem) so that the halves look like wagon wheels. (See pictured.)
- Use a spoon and scoop out the juicy tomato pulp from each half. Set aside to go into sauce or discard.
- Brush the cut half of the tomatoes with the olive oil mixture.
Grill the tomatoes
- Place the grill pan on the grates.
- Place the tomatoes cut side up on the grill pan.
- Grill for 4 minutes. Avoid moving the tomatoes so contact with the heat isn’t broken. We want a nice char, not just hot tomatoes.
- Flip the tomatoes and grill for another 4 minutes. (Note that when you flip the tomatoes the flames will flare up.)
- Remove from grill. Tongs may work better than a spatula because these will be soft.
- Serve hot.
I have created this recipe with fresh rosemary and dried rosemary. While fresh herbs are always the tastiest option, dried do just fine too. We ate ALL of both options happily. Also, we will always recommend freshly ground pepper in this recipe.
- Category: Vegetables
- Method: Grill
- Cuisine: American
Keywords: Grilling, Grill
Every grill is different so you may feel like your grilled tomatoes need another minute or two on each side. Not only are these yummy eaten as a side to a lovely steak but you can also cut them up and serve them mixed into a light pasta dish as well. With grilled tomatoes the options are endless.