Elevate your summer grilling with these scrumptious grilled tomatoes. The sweet flavours of the tomatoes when grilled is amazing! Take to the next level with a fresh herb sauce. A simple yet winning recipe!!
Once you try this easy delicious recipe, you will want to make it over and over again!! When I first decided to try grilling tomatoes, I was in awe, the sweetness that tomatoes become once grilled then this hint of smoky flavour has you savouring every bite! The herb sauce that I made to drizzle over the tomatoes adds an earthy, sweet and citrus flavours that takes it to the next level!
WHY GRILLED TOMATOES
I recently bought 1.5 lb (681 g) container of local greenhouse tomatoes for a good price and I know it’s a lot of tomatoes but honestly they are the next best thing to field tomatoes which we yet are not in season. I have been wanting to try grilled tomatoes for awhile now and this was the opportune time to give it try. I am so glad I did, the best way for me to describe it, is when tomatoes are grilled the natural sweetness or sugars in the tomatoes caramelizes creating an amazing flavour with a hint of smokiness. They are so flavourful and irresistibly delicious! They are the perfect side or appetizer for any gathering.
When you grill tomatoes, the sweetness (sugars) in the tomatoes caramelizes creating an amazing flavour with a hint of smokiness!!
They way I served this side was to grill sourdough bread and add the grilled tomatoes, with the herb sauce and goat cheese. Oh my goodness….it is absolutely scrumptious!!
HOW TO MAKE GRILLED TOMATOES
First make the herb sauce by mixing together garlic, parsley, dill, basil, olive oil, lemon and salt in a small bowl. Then cover and set aside.
Whether you use an indoor or outdoor grill, you will need to preheat it to 375-400℉ or 190-204℃.
Slice the tomatoes horizontally, pat dry with paper towel, then drizzle with olive oil and season with salt and pepper. Using tongs with silicone tips or a silicone turner spatula to carefully flip tomato slices. Grill each side for 4-5 minutes until lightly charred and tender. Over grilling will result in mushy tomatoes.
Place on serving dish and drizzle with herb sauce. Serve with sour dough bread, feta or goat cheese. Garnish with basil or parsley.
COOKING TIPS
- Choose ripe yet firm tomatoes for this recipe, you don’t want over ripe tomatoes as they will become mushy and difficult to flip over while grilling.
- Slice the tomatoes at least 1/2 inch thickness, anything less will make it challenging.
- Avoid a hot grill that is beyond the temperature recommended. The tomatoes will cook too fast and it will be difficult to remove them from the grill. Believe me, I had one fall between the grates.
- You can use an indoor grill or outdoor grill, the difference you will notice is the smoky flavour using an outdoor grill.
HOW TO SERVE THESE GRILLED TOMATOES
- Grill sourdough bread, then added the tomatoes, drizzle the herb sauce with dollops of goat cheese.
- Add some greens to create a salad
- A sandwich with greens and vegetables
- A BLT would be a great option
- Chop it into a pasta dish
STORAGE: I haven’t had any leftovers of this recipe as they go quickly, however, you can simply place in a container with a sealed lid for up to 4 days. If you prefer to reheat, then place in a microwave for about 10-20 seconds.
Grilled Tomatoes with Parsley, Dill and Basil Sauce
Equipment
- Outdoor or indoor grill
Ingredients
- 1 garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh basil, chopped, leaving a few for garnishing
- 1/4 cup extra virgin olive oil
- 1 tsp lemon juice
- pinch of salt
- 4-5 firm medium-size tomatoes
- olive oil
- salt and pepper
Instructions
- In a small bowl, mix together garlic, parsley, dill, basil, olive oil, lemon and salt. Cover and set aside.
- Preheat grill to 400℉ or 204℃.
- Slice the tomatoes horizontally, pat dry with paper towel, then drizzle with olive oil and season with salt and pepper. Using tongs with silicone tips or a silicone turner spatula to carefully flip tomato slices. Grill each side for 4-5 minutes until lightly charred and tender.
- Place on serving dish and drizzle with herb sauce. Serve with sour dough bread, feta or goat cheese. Garnish with basil or parsley.
