Tomatoes on the grill are a great way to enjoy summer’s favorite vegetables, I mean fruit, I mean… tomatoes. In general, you want to use tomatoes that are firm when ripe, such as Early Girls, for grilling. This recipe is as much a technique as a recipe, so feel free to experiment with additional flavors or sauces. A drizzle of sherry or balsamic vinegar or a dolloppesto are good places to start.
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Grilled Tomatoes
- 4 to matoes
- About 1/4 olive oil (you will have some extra)
- Salt
- Heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
- Cut tomatoes in half crosswise (along the “equator”). Lay cut-side-up on a large baking sheet or tray. Brush cut side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
- Brush other sides with oil and sprinkle with salt. Turn over, close lid on a gas grill and cook until grill marks appear on the other side, about 5 minutes. Serve hot or at room temperature.
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