Cut your tomatoes in half crosswise, place on a plate, and season with salt and pepper and set aside.

Heat a small frying pan over medium-low heat, then add the minced garlic and olive oil. Let garlic cook in the olive oil for about 2 minutes, watching so it doesn’t burn. Add the herbs (basil and oregano) and let cook for another 1-2 minutes, again watching so the garlic doesn’t burn.

Turn off heat and let oil cool a minute. Then, spoon or brush over the cut-side of the tomatoes.

You can grill the tomatoes right on the grill but be sure to oil the grates first. I prefer to lay a sheet of aluminum foil over the grill grate, then placing the tomatoes cut-side down to grill for about 3 minutes.

Turn them over gently with tongs and continue to cook for another 3 minutes or until the tomatoes are tender.

Remove from grill and let cool for a couple of minutes, serve warm or room temperature.

Alternatively, you can grill a double batch (or more) and adjust the olive oil mixture accordingly and use the tomatoes in sauces.