Grilled Tomatoes with Oregano (Printable Version)
Charred tomatoes with herbs, garlic, and balsamic, ideal for summer gatherings or as a vibrant side dish.
# Ingredients:
→ Vegetables
01 -
900 g semi-firm tomatoes (such as Roma, Vine ripened, Better Boy, or Heirloom), 7–13 cm in diameter
→ Marinade
02 -
2 tablespoons extra virgin olive oil, plus more for finishing
03 -
2 tablespoons balsamic vinegar
04 -
2–4 garlic cloves, finely minced
05 -
2–3 tablespoons fresh oregano, chopped
06 -
0.5 teaspoon fine salt, plus more for finishing
07 -
1 teaspoon freshly ground black pepper
# Steps:
01 -
Preheat the grill to medium-high. Clean and oil the grate well. With a sharp knife, core the tomatoes and slice each in half. If using Roma tomatoes, cut through the core; for round varieties, slice perpendicular to the core.
02 -
Place tomatoes in a mixing bowl. In a separate bowl, mix olive oil, balsamic vinegar, minced garlic, chopped oregano, salt, and pepper. Pour marinade over tomatoes and gently toss to coat evenly.
03 -
Place tomatoes cut side down on the greased grill, reserving any remaining marinade. Cover and grill for 5–7 minutes (longer for larger tomatoes) until deep char marks form. Using a thin metal spatula, turn tomatoes and continue grilling, covered, until just softened but still intact.
04 -
Transfer grilled tomatoes to a serving platter. Spoon reserved marinade over the top, distributing oregano evenly. Drizzle with additional olive oil and sprinkle with finishing salt as desired. Serve warm or at room temperature.
# Notes:
01 -
Semi-firm tomatoes maintain structure best on the grill, preventing collapse during cooking.
02 -
A grill pan on the stovetop is an effective alternative to outdoor grilling.
03 -
Grilled tomatoes can be refrigerated for up to 4 days and enjoyed cold, or incorporated into salads, soups, bruschetta, or sauces.