Grilled Tomatoes (Simple Barbecue Recipe)


This tomato recipe is simple but so flavorful. I always make it when we barbecue. Unfortunately, this year was horrible for the tomatoes from our garden. Lulu planted two dozen tomato plants. I was so ecstatic about getting sweet, juicy tomatoes, but the gophers killed all our plants. If you have a cure for a gopher infestation, please send me a message. Anyway, since we didn’t have enough from our garden, I bought plum tomatoes from the farmers’ market for our 4th of July barbecue.

Grilling tomatoes only requires skewers, garlic, oil, salt and pepper. To make it more flavorful, I thread the tomatoes onto oregano sprigs. Once the tomatoes are cooked, I drizzle them with shallot vinaigrette. They’re best when they’re still warm. Yum!

1. Info for Grilled Tomatoes (Simple Barbecue Recipe)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Grilled Tomatoes (Simple Barbecue Recipe)

  • 18 plum tomatoes
  • 1 clove garlic, finely minced
  • 7 oregano sprigs (or any herb you have available)
  • 1 cup red wine vinegar
  • 1 small shallot, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon raw honey
  • ½ cup olive oil, as needed
  • 1/8 teaspoon black pepper, freshly ground
  • 1 tablespoon flat-leaf parsley, coarsely chopped
  • 1 teaspoon fleur de sel (coarse salt)

3. Directions:

  1. In a bowl, mix the shallot with the vinegar. Let stand for about 1 hour.
  2. In another bowl, mix the garlic and 1 tablespoon chopped oregano with ¼ cup olive oil. Let stand for 10 minutes.
  3. Using a metal skewer, create a hole through the tomato starting from the stem.
  4. Remove the metal skewer and thread 3 tomatoes onto an oregano sprig. Drizzle with the garlic/oregano olive oil. Season with salt and pepper. Place on the grill for about a minute on each side until slightly browned and caramelized. Let cool a little.
  5. Combine the shallot, removing a little of the red wine vinegar, honey, Dijon mustard and  the rest of the olive oil in an immersion blender attachment (and the attachment measuring cup) or a mini-food prep until the mixture becomes thick and smooth. Add a little water if necessary.
  6. Drizzle the tomotoes with shallot vinaigrette. Sprinkle with fleur de sel and garnish with flat-leaf parsley.
  7. Voilà!

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