Quick Garlicky Grilled Tomatoes

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I roast a lot of tomatoes, but grilling? It was new to me!
Now I find myself wishing I would have tried it sooner.

The charred skin of grilled tomatoes gives them delicious, smoky depth, turning them jammy and extra flavorful. Off the grill while they’re still warm, you’ll drizzle them with an easy garlic parmesan olive oil that elevates this summer delight. Then eat them spooned over grilled sourdough bread. Such a treat!

It’s amazing how much the grill brings depth to the fresh, sweet tomato flavor.

Filled with juicy brightness, grilled tomatoes are the perfect side dish for Rotisserie Chicken on the Grill or Grilled Bone-In Pork Chops!

What kind of tomatoes are best for grilling?

I like to bbq freshly grown heirloom tomatoes that I get at the farmers market or from my garden because they are so much more flavorful than those in the supermarket. Rather than slicer tomatoes, you could also use romas, just cut them in half vertically.

The important thing is that the tomatoes should not be over-ripe, as you need them to be firm and sturdy to hold up to the heat of the grill. If they feel really soft to the touch, save them for making Roasted Salsa.

Foolproof way to grill tomatoes:

1. Preheat your grill to medium-high. Brush grates with olive oil.
2. Cut your tomatoes in half horizontally through the middle. If your tomatoes are quite big, you could cut them into three slabs horizontally, just make sure they aren’t too thin. Salt tomatoes.
3. Dab moisture off tomatoes when the grill is ready, then place cut side down on the hot grates. Close lid. Cook for 4 minutes. Then flip and grill other side for 3-4 minutes.
4. Remove from grill and drizzle cut side liberally with garlic parmesan oil.

Tips for grilling tomatoes:

• Use ripe but firm tomatoes so they can stand up to the heat of the grill and not fall through.
• Avoid moving and flipping the tomatoes a lot, so that they are able to achieve the grill marks and flavor you’re looking for.
• Use a solid metal spatula to easily get the tomatoes off the grate, with one quick movement to avoid sticking.

Storing leftovers and eating in more ways:

Grilled tomatoes keep extremely well in the refrigerator for 5 days after they’re made, so don’t be afraid to make a few extra! And they turn even more flavorful, as they marinate in the parmesan garlic olive oil. Here are a few ideas on how to eat them throughout the week…..

• Make a smoky BLT sandwich!
• Slice and add to salads.
• Make a grilled caprese salad, all you have to do is add the mozzarella cheese and a drizzle of balsamic vinegar.
• Chop and add to pasta.
• Eat on grain bowls for a not-sad desk lunch.

More Tomato Recipes:

• Roasted Tomato Peach Salsa
• Summer Polenta with Blistered Tomatoes and Kale
• Tomato Cobbler with Gluten-Free Drop Biscuits

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Quick Grilled Tomatoes with Garlic Drizzle

The best recipe for grilled tomatoes, drizzled with garlic olive oil, parmesan, and fresh basil. A true summer delight! The char of the grill brings smoky sweetness to the tomatoes, so flavorful and delicious. Spoon onto grilled sourdough bread to eat, or on their own as a great side dish!

5 from 2 votes

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Prep Time :5 minutes minutes

Cook Time :15 minutes minutes

Yield: 5 servings

Author: Amanda Paa

Ingredients

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon fine salt
• 10 cracks fresh ground pepper
• 1/4 teaspoon dried oregano or thyme
• 3 tablespoons grated parmesan cheese
• 3 to 4 medium sized ripe tomatoes
• sourdough bread
• fresh basil leaves sliced in thin ribbons (chiffonade)

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Equipment

• Large Metal Grill Spatula

Instructions 

• In a small saucepan, add olive oil, garlic, salt, pepper, and dried oregano. Heat over low-medium heat, just so you can see little bubbles forming around the garlic. Keep it at this heat for 8 minutes to infuse the olive oil. Then remove from heat and stir in parmesan cheese once slightly cooled. Set aside.
• Preheat your grill to medium-high. Brush grates with olive oil.
• Cut your tomatoes in half horizontally through the middle. If your tomatoes are quite big, you could cut them into three slabs horizontally, just make sure they aren’t too thin. Salt tomatoes.
• Slice sourdough bread, if using, into 1/2 inch thick slices. Brush both side with olive oil.
• Dab moisture off tomatoes when the grill is ready, then place cut side down on the hot grates. Place sourdough pieces on grill as well.
• Close lid. Cook for 4 minutes. Then with a firm, confident motion, scoop up tomatoes with grill spatula and flip. Do the same with bread. Grill on their other sides for 3-4 minutes, making sure bread doesn't burn.
• Remove from grill and drizzle cut side of tomatoes liberally with garlic parmesan oil. Top with fresh basil. Serve with grilled sourdough.

Notes

*Grilled tomatoes will keep well in the refrigerator in a covered container for up to 5 days. They can be used in salads, on sandwiches, or in pasta!