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Garlic-Grilled Tomatoes
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Garlic Grilled Tomatoes

Grill fresh summer tomatoes that are drizzled with a garlic and herb infused olive oil to bring out the robust flavors of the tomatoes.
Author: Lisa Kerhin


  • 4 Roma tomatoes cut in half lengthwise
  • Salt and pepper to taste
  • 2 cloves of garlic finely minced
  • 2 tsp chopped fresh basil chopped small
  • 2 tsp chopped fresh oregano chopped small
  • 3 tablespoons olive oil


  • 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.