Preheat the grill on high.Mix Ingredients

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.