Garlic Grilled Tomatoes

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garlic grilled tomatoes It’s late August when tomatoes are in abundance, and here’s yet another favorite way I like to serve them. It’s an old recipe adapted from BBQ King, Steven Raichlen’s, Garlic Grilled Tomatoes.

I think in his original recipe he stuck a sage leaf on top of each tomato half, which is wonderful as well but with that being said I must admit I prefer this other version better which uses fresh thyme and a little bit of parmesan. I just love the flavor combination and it’s a little more versatile to sit beside most anything you might be grilling, sage to me is a more heavier flavored herb.

This is the perfect side dish for any occasion, it truly is. The tomatoes become nice and juicy, you can taste the smokiness of the grill, they become slightly caramelized and the garlic and thyme flavors take it over the top!

garlic grilled tomatoes They’re so simple to make and when you stick them on the grill you can make a whole bunch at the same time. Keep these in your memory bank for your next party, possibly Labor Day weekend, you can make a huge platter full in no time.

garlic grilled tomatoes I suggest not eating them hot off the grill, they taste much better at room temperature when all the flavors have settled in.

garlic grilled tomatoes

I promise you’ll love them, especially now when tomatoes actually taste so fresh and ripe.

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Garlic Grilled Tomatoes
  • Roma tomatoes, cut in half lengthwise
  • garlic, crushed
  • thyme
  • olive oil
  • parmesan cheese
  • No exact amounts because it depends on how many tomatoes you use, just figure about 1 teaspoon of the garlic, herb and cheese mixture on top.
  1. Cut your tomatoes in half crosswise, season with salt and pepper and brush the cut side with olive oil.
  2. In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmesan cheese.
  3. Place your tomato halves cut side down on and oiled grill until you get grill marks,it won't take long. Turn them over gently with tongs or a small spatula then spoon the garlic cheese mixture on top and continue cooking.
  4. Place on a platter, drizzle with olive oil and eat at room temperature.


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  1. Instead of grilling these outside, I used a grill pan on my stove, with home grown tomatoes. I gutted out the seeds, and filled the halves full of the cheese mixture, using Parmesan/Romano/Asiago mix. After cooking, I let them sit about 1/2 hour – 45 minutes. They were absolutely delicious!

  2. Absolutely beautiful tomatoes! I’ve never grilled them outside! Brilliant

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