Easy Grilled Tomatoes - Oxygen Magazine

Easy Grilled Tomatoes

Ripe, juicy tomatoes are loaded with nutrients and are super versatile. Try our easy steps for grilling them up for a tasty side dish this summer.
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Lean Mean Tomatoes

A little heat and smoke is the perfect way to enhance a tomato’s fresh flavor. For a unique way to enjoy tomatoes this summer, follow these easy grilling steps.

1. Preheat a gas or charcoal grill to high heat. High heat will ensure that you’ll get some shriveling, charring and that desired smoky flavor.

2. Remove the cores from globe tomatoes. Cut globe tomatoes into 2-inch-thick slices, or cut Roma tomatoes in half. Use your finger to remove the seeds. Tomatoes that are thick and less juicy will grill the best without falling apart. Thread smaller tomatoes, such as grape tomatoes, onto skewers.

3. Adjust the grill grate so it’s 5 inches from the heat source. To oil the grate, fold a paper towel into a small pad and dip it in a small bowl of vegetable or olive oil. Grasp the paper towel with long-handled tongs and rub it over the grill grates.

4. Using a pair of long tongs, carefully place the thick tomato slices, halves or skewers directly on the oiled grates. The juicy drippings may cause the grill to flare up initially, but it will die down again.

5. Grill tomatoes for five minutes; use tongs to carefully turn over the tomato slices or skewers. Continue grilling until the tomatoes start to shrivel, are blackened in a few spots and thin cracks appear, about three to five minutes.

6. Serve grilled tomatoes while they’re still warm, topped with a light drizzle of any vinaigrette, herbs, cheese or seasonings. Or grill tomatoes up to one day ahead and chill them in the refrigerator. Toss cold, grilled tomatoes into a pasta or vegetable salad to add unique, smoky flavor.

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