Grilled Tomatoes

Tomatoes, marinated and grilled, then drizzled with a balsamic glaze.

Take a favorite summer vegetable (or fruit if you're a botanist) to the next level by slapping marinated tomato slices on the grill. These guys burst with flavor from concentrated natural sweetness, perfect for enhancing sauces, soups, and hamburgers. And, of course, they're great as-is hot off the grill.

Course Appetizer, Side

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 12

Marinating Time 30

Total Time 47

Servings

Calories 72kcal

Author Imma

Ingredients

Grilled Tomatoes

8-10 firm ripe tomatoes (see notes)
2-3 tablespoons (30-45g) olive oil
2-3 cloves garlic, minced
1 teaspoon (1-2g) Italian seasoning
1 tablespoon (2g) minced fresh basil
salt and pepper to taste

Balsamic Glaze (Optional, but Delicious)

1 cup (236ml) balsamic vinegar
¼ cup (50g) brown sugar
1 pinch thyme

Instructions

Preheat the grill to medium-high, about 400°F (200°C).
Rinse tomatoes under cold water and pat them dry. Remove stems, slice larger tomatoes into thick slices, and halve the smaller ones.
Mix the olive oil, garlic, Italian seasoning, basil, salt, and pepper in a medium bowl until well combined.
Gently coat the tomato slices with the mixture, and marinate for around 30 minutes or until the grill is hot.
While the tomatoes are marinating, heat the balsamic vinegar and sugar in a small pan over low heat, stirring until the sugar dissolves. Set the dressing aside.
When ready to grill, generously brush the grates with oil, then arrange the tomato slices directly on them. Close the lid and grill the tomatoes undisturbed for 4-6 minutes. Gently flip them and grill for another 4-6 minutes. The cooking time will vary according to the size and thickness of the tomatoes, so keep an eye on them so they don't become mushy.
Once the tomatoes are done, carefully remove them from the grill with a spatula and place them on a plate or serving board. Drizzle them with the balsamic dressing, and enjoy.

Notes

Firm, vine-ripened tomato varieties like Roma, beefsteak, and heirlooms are better for optimal flavor and texture.
There are 4-8 Roma tomatoes in a pound, while you might only get 1 or 2 beefsteak tomatoes. So if going by weight, 2-3 pounds will give you 8-10 servings.
Clean the grill grates well to prevent the tomatoes from sticking and the slices from breaking.
Generously brush the grates with oil or spray with cooking spray to prevent sticking.
A grilling basket comes in handy if you're worried about the tomatoes slipping through the grates. Some people swear by aluminum foil, but tomatoes are acidic, so I don't recommend it.
Please remember that the nutritional data is a rough estimation and can vary greatly based on the ingredients used in the recipe.

Nutrition