Grilled Tomatoes and Oregano

Sweet juicy tomatoes charred on a hot grill and finished with good olive oil and fresh oregano have become my favorite summertime side for almost any meal. Every time I make grilled tomatoes this way, I’m reminded how simple produce can taste absolutely luxurious with the right treatment and a quick marinade.

The night I first grilled tomatoes outside during a backyard pizza party, people kept wandering over to ask what smelled so good. Now every summer gathering starts with a big platter of these.

Ingredients

• Tomatoes: Choose semi firm tomatoes like Roma or heirloom for best grilling results Soft ones will tend to collapse Veggie stands and local markets are perfect for fresh picks
• Olive oil: Use a fruity extra virgin for richer taste A drizzle at the end adds even more flavor Check the harvest date for peak freshness
• Balsamic vinegar: Brings a tangy sweetness that balances the char Choose a syrupy aged variety if you can
• Garlic: Fresh cloves add punch Finely mince for even distribution in the marinade
• Fresh oregano: Chopped leaves bring classic Mediterranean aroma Use only the freshest sprigs for bold flavor
• Salt: Essential for bringing out the tomato flavor Flakey finishing salt is especially delicious sprinkled on right before serving
• Pepper: Freshly cracked black pepper adds a bit of contrast and spice

Step-by-Step Instructions

Prep the Grill:

Scrub the grill grates very well and brush generously with oil Heat to medium high so the tomatoes get a strong sear without burning

Prepare the Tomatoes:

Remove the cores using a sharp paring knife Slice the tomatoes in half For Romas slice through the length of the core For round types cut across the middle for best results

Marinate the Halves:

In a mixing bowl whisk together olive oil balsamic vinegar minced garlic fresh oregano salt and pepper Add the tomato halves and gently turn to coat them all evenly Let them sit a few minutes to soak up the marinade

Grill the Tomatoes:

Place the tomatoes cut side down onto the greased grill Save the leftover marinade Cover and grill about five to seven minutes or until well charred and grill marks appear Flip carefully with a thin spatula Finish grilling with the lid on until softened but not collapsing Usually another five to seven minutes Watch closely so they do not overcook

Finish and Serve:

Arrange the grilled tomatoes on a platter Pour the reserved marinade over the tops Sprinkle with extra oregano and drizzle more olive oil if you like Finish with pinches of flakey salt Serve while warm or let cool to room temperature

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I adore the scent of oregano as it hits the hot tomatoes It always reminds me of my grandmother’s kitchen where herbs hung drying over the windowsill She would say the simplest dishes are the best

Storage Tips

Grilled tomatoes keep well for up to four days in the refrigerator Store them in a covered dish or airtight container They taste fantastic straight from the fridge or brought back to room temperature They are also a wonderful addition to salads pasta or turned into a quick rustic sauce for grains

Ingredient Substitutions

Instead of balsamic vinegar you can use red wine vinegar with a splash of honey for sweetness If you do not have fresh oregano try using thyme or basil Fresh herbs always offer the brightest flavor but in a pinch a small amount of dried oregano works Just use a little less

Serving Suggestions

Pile these tomatoes over crostini topped with a little ricotta cheese or serve alongside grilled meats and seafood If you have leftovers chop them up for bruschetta or blend with fresh basil for a fast pasta topping They also pair well with creamy burrata or scattered over grain bowls

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Cultural and Seasonal Notes

Grilling tomatoes brings out a depth you rarely get raw This method is popular around the Mediterranean especially in Greece and Italy where peak season produce is the star of the table Late summer is the best time for this recipe when tomatoes are fat juicy and full of sun kissed flavor

Recipe FAQs

→ What type of tomatoes work best for grilling?

Semi-firm varieties such as Roma, heirloom, or vine-ripened tomatoes hold their shape well during grilling and prevent collapsing.

→ Should tomatoes be marinated before grilling?

Yes, marinating tomatoes in olive oil, balsamic vinegar, garlic, and oregano infuses them with flavor and helps create a tasty caramelized surface.

→ What temperature is ideal for grilling tomatoes?

Medium-high heat is best. Make sure the grill is well-greased to prevent the tomatoes from sticking and to create clear grill marks.

→ How do you serve grilled tomatoes?

They can be served warm or at room temperature, drizzled with reserved marinade, extra olive oil, and a sprinkle of finishing salt for extra flavor.

→ How long do grilled tomatoes keep in the fridge?

Stored in an airtight container, grilled tomatoes will keep for up to 4 days and taste great chilled or repurposed into other dishes.