Grilled Tomatoes

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Tested by
Diana Andrews Reviewed on 04/25/21 by
Awareness of the world around you leads to inspiration, interpretation, and some really good cooking!
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Diana Andrews
Updated 07/07/21
Grilled Tomatoes

The Spruce / Ahlam Raffii
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
31 Calories
2g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 31
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomatoes on the grill are a great way to enjoy summer's favorite vegetables or fruit, or... tomatoes. It's true that tomatoes are fruits, botanically speaking, and it shows in their soft texture. You can still grill them, but it does help to be aware of which type of tomato you're grilling. In general, you want to use tomatoes that are firm when ripe, such as Early Girls, for grilling, since softer varieties tend to fall apart when exposed to heat.

While perfectly ripe tomatoes are good to grill, grilling can heighten and add flavor to less-than-perfect specimens, too. Plus, the juicy brightness of grilled tomatoes adds a great note to a platter of grilled vegetables, any combination of which are good hot or at room temperature, making them a great choice for easy entertaining, since they can be done before anyone shows up at the door or in the yard.

This recipe is as much a technique as a recipe, so feel free to experiment with additional flavors or sauces. Obviously, you can grill as many or as few tomatoes as you like and what the grill will hold.

Want to jazz things up? You'll find some tasty sauces at the end of the recipe perfect for drizzling on grilled tomatoes if you want to dress them up a bit.

Serve these tasty tomatoes with grilled chicken, a pasta dish, or tossed salad.

"Grilled tomatoes are an easy and delicious vegetarian side to any meal. Be attentive to the grill to avoid flare-ups." —Diana Andrews

Grilled Tomatoes Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making grilled tomatoes

    The Spruce / Ahlam Raffii

  2. Heat a charcoal or gas grill to medium heat, 350 F to 375 F.

    Prepared grill

    The Spruce / Ahlam Raffii

  3. Cut the tomatoes in half crosswise. Pat the cut sides lightly with paper towels. Lay the tomato halves cut-side up on a large baking sheet or tray. Brush the cut sides with olive oil.

    Tomatoes brushed with olive oil

    The Spruce / Ahlam Raffii

  4. Lay the tomatoes oiled-side down on the grill. Close the lid if using a gas grill. Cook until grill marks appear on the tomatoes, about 5 minutes.

    Tomatoes on the grill

    The Spruce / Ahlam Raffii

  5. Brush the other sides with oil. Turn the tomato halves over, close the lid on a gas grill, and cook until grill marks appear on the other side, about 5 more minutes.

    Tomatoes on the grill with grill marks

    The Spruce / Ahlam Raffii

  6. Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving platter. Sprinkle the tomatoes with salt, and serve hot or at room temperature.

    Removing cooked tomatoes from the grill

    The Spruce / Ahlam Raffii

Tip

  • For medium heat, the grill should be hot enough so you can hold your hand about 1 inch above the cooking grate for 5 to 6 seconds before pulling it away from the heat.

Recipe Variations

These sauces are a great way to add easy extra flavor to simple grilled tomatoes:

How Do You Pick a Ripe Tomato?

A firm but ripe tomato should have a nice, shiny skin with deep red color. It should be dense but not soft or mushy, and the skin should be tight and not shriveled.