Grilled Tomatoes
Juicy, smoky grilled tomatoes with a beautiful char, finished with a drizzle of olive oil and fresh herbs. This simple side dish comes together in under 10 minutes on a hot grill and pairs perfectly with grilled meats, burgers, or as part of a vegetable platter.
For 4 servings
- prep · ~5 min
Preheat the grill and prep the tomatoes.
1.Preheat grill to medium-high heat, about 400°F.2.Rinse and pat the tomatoes dry. Slice each in half horizontally through the equator.3.In a small bowl, mix olive oil and minced garlic. - prep · ~1 min
Season the cut sides.
1.Brush the cut side of each tomato half generously with the garlic-olive oil mixture.2.Sprinkle cut sides with a pinch of salt and freshly cracked black pepper.TIPDon't season the skin side — it slides off on the grates. Only the cut face needs oil and seasoning. - grill · ~4 min
Grill the tomatoes cut-side down.
Place tomatoes on the hot grill cut-side down. Cook undisturbed for 3-4 minutes until grill marks appear and the flesh softens slightly. Avoid moving them too soon or they will stick.
TIPResist the urge to peek. Tomatoes release naturally from the grates once they develop a good char. - grill · ~2 min
Flip and finish grilling.
Using tongs, carefully flip each tomato half skin-side down. Grill for another 2 minutes just to warm through. The tomatoes should be softened but still hold their shape.
TIPThe skin side only needs a brief kiss of heat — overdoing it makes the tomatoes collapse. - serve · ~1 min
Plate and garnish with fresh basil.
Transfer tomatoes to a serving platter cut-side up. Drizzle with any remaining garlic oil, scatter torn basil leaves over the top, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm, slightly under-ripe tomatoes so they hold their shape on the grill instead of turning to mush.
- 2Brush garlic oil only on the cut face; oil on the skin can cause flare-ups and the skin won't absorb it.
- 3Make sure the grill grates are clean and well-oiled before placing the tomatoes to prevent sticking.
- 4Don't move the tomatoes for the first 3 minutes — they release naturally once a good char has formed.
- 5Serve these immediately off the grill; they lose their texture and become watery if they sit too long.
- 6If using a charcoal grill, place tomatoes around the edge (medium heat) rather than directly over the coals to avoid burning the skin.
Adapt it for your goals.
Herb-swap
Replace basil with fresh oregano, thyme, or rosemary for a different herbaceous note that pairs well with Italian or Greek dishes.
balsamic glazeBalsamic-glaze
Drizzle finished tomatoes with balsamic glaze or a splash of aged balsamic vinegar for a sweet-tart contrast to the smoky char.
cheesyCheesy
Sprinkle grated Parmesan or crumbled feta over the hot tomatoes right after grilling for a savory, melty finish.
spicySpicy
Add a pinch of red pepper flakes to the garlic oil before brushing for a gentle heat that complements the smoky flavor.
vegan friendlyVegan-friendly
Skip the optional cheese and load up with fresh herbs, capers, or toasted pine nuts for a fully plant-based side dish.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Grilling slightly concentrates this nutrient.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and aid absorption of fat-soluble vitamins from the tomatoes.
Low Calorie and Low Carb
This dish is naturally low in calories and carbohydrates, making it a great side for low-carb or calorie-conscious eating patterns.
Frequently asked questions
Yes, but they require a different method — skewer them or use a grill basket to prevent them from falling through the grates, and reduce grilling time by 1-2 minutes total.
