Sun-Kissed Grilled Tomatoes
It’s tomato season and we love to eat them fresh, but if you want to change things up, grilling them is another super tasty way to enjoy them. Serve with grilled focaccia or garlic bread, or mash them up to use in a sauce or soup.
Ingredients
- 4 ripe tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Directions
Prepare the Grill:
Preheat your grill to medium-high heat.
Prepare the Tomatoes:
Wash and halve the tomatoes. Pat them dry with a paper towel.
Season the Tomatoes:
Lightly brush the cut sides of the tomatoes with olive oil.
Sprinkle salt and pepper on top.
Grill the Tomatoes:
Place the tomatoes cut-side down on the preheated grill.
Grill for about 4-5 minutes until you see nice grill marks and the tomatoes are slightly softened.
Carefully flip the tomatoes and grill for another 2-3 minutes on the skin side.
Prepare the Garlic Olive Oil Drizzle:
While the tomatoes are grilling, heat 2 tablespoons of olive oil in a small pan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Remove from heat and stir in the balsamic vinegar and dried oregano.
Serve:
Arrange the grilled tomatoes on a serving platter.
Drizzle the garlic olive oil mixture over the top of the tomatoes.
Garnish with fresh basil leaves.
Enjoy:
Serve warm as a topping for grilled bread or mash and use in a sauce or soup. Leftover grilled tomatoes can be kept in the fridge for up to 4 days.
