Take a favorite summer vegetable (or fruit if you’re a botanist) to the next level by slapping marinated tomato slices on the grill. Grilled tomatoes burst with flavor from concentrated natural sweetness and smoky goodness. Enhance sauces, soups, and hamburgers, or enjoy them just as they are fresh off the grill.
We love roasted tomatoes in my family. So it was only natural to slap a few of them on the grill alongside the hamburgers. Marinating them in olive oil with Italian herbs, then drizzling them with a sweet balsamic dressing, was the gratifying result.
Did I mention that I love making way more than I need for amazing leftover makeovers? Grilling these babies on the weekend creates a versatile side for easy weekly meal prep.
Why Grilling Tomatoes Works
If you love intense flavor, a subtle smokiness, and natural sweetness from caramelization, this recipe is for you. Besides, why waste space on the grill that’s already hot? It delivers an effortless side for that burger or steak.
How to Grill Tomatoes
- Wash and slice tomatoes, make the marinade, season with salt and pepper, then marinate.
- Grill the tomatoes, make the balsamic glaze, drizzle it on the tomatoes, and enjoy.
Tips and Tricks
- Thick slices work best on the grill so they can hold together over the heat.
- Experiment with different herbs (fresh or dried) in the marinade. The minty, earthy aroma of rosemary and thyme will take your grilled tomatoes to the next level. Paprika, chili powder, and cayenne pepper also add a pleasant twist.
- This recipe also works well for green tomatoes, summer squash, and eggplant. The cooking times will vary, so keep an eye on them while they cook.
- Grilling cherry tomatoes makes them even sweeter. Toss them with the marinade, skewer them whole or place them sliced in half in a grilling basket, and proceed with the recipe. They go great on pizza and salads.
- Roast the tomato slices in a 320℉ (160℃) oven until done (about an hour) if you don’t have a grill.
- Every grill (and oven) is different, so pay attention to the heat level and adjust as necessary.
Make-Ahead and Leftover Makeovers
It is possible to marinate the tomatoes the day before and keep them in the fridge. I wouldn’t do it more than a day ahead because the tomatoes may go softer than what the grill can handle. You can make the balsamic dressing way ahead and store it in a jar in the fridge. Vinegar and sugar don’t usually go bad.
Leftovers stay fresh in the fridge for 3-4 days, but they’re usable for up to a week. Or you can freeze them for 3-4 months and add them to stews and bisques as desired. Simply replace the raw or canned tomatoes in your favorite recipe with grilled ones.
They also make great tomato soup and grilled cheese sandwiches. Oh, and while I haven’t tried it, I know they would make fantastic tomato paste.
What Pairs With Grilled Tomatoes
Sprinkle freshly grated Parmesan on the tomato slices and serve them with pesto and toasted baguette slices for an incredible bruschetta. Top hamburgers (this one is my grilled Wagyu burger, but you can replace it with ground chuck), make tomato sandwiches, or enjoy them as they are with steak and mashed potatoes.
More Fantastic Side Dish Recipes to Try
By Imma