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!
Yield: 5 servings
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)
Equipment
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!