Grilled Romas - 09

This grilling recipe is as simple as the short ingredients list as it is delicious.  Tomatoes, cheese, salt, pepper, and a little parsley (and basil if you like) for color and garnish and about 10 total minutes prep time.  That’s it. Thanks to Diva Q for the inspiration. I never would’ve thought to grill tomatoes like this. Nothing more than tomatoes, a little salt and pepper and a hot fire.

Ingredients:

2 roma tomatoes (you could use other tomatoes if you like)
grated cheese (asiago, parmesian, romano will all suffice)
salt
black pepper
flat leaf parsley, coarse chopped

Serves two.

Notice, no amounts other than the two romas?  Because there really isn’t anything to this that needs measuring.

Instructions:

Start with the tomatoes:

Grilled Romas - 01
Fresh tomatoes from the farmer’s market

Rinse and then slice the tomatoes in half lengthwise and hit them with a little salt and fresh pepper on the flat side.

Prep the grill for high heat, in this case my Char-Broil Tru infrared.

Warning, if your grill does not get blast furnace hot, then all you will do is make squishy tomatoes. The tomatoes are going to be full of juice and only a blazing hot grill will evaporate that fluid and give you good grill marks before the tomatoes get mushy. If you grill is not getting as hot as it used to, don’t pitch it. Contact the wonderful people at GrillPartsSearch.com and I bet the fix is much easier and much cheaper than you think.

Place the roma tomatoes flat side down:

Grilled Romas - 09
Halved and on the grill

Time on the grill depends on the heat of the grill. The goal is a little charring to caramelize the sugars and proteins.  Tomatoes are very juicy by nature, so they won’t char for quite a while.  I believe it took me about 8 minutes get this much sear on my grilled tomatoes, but the infrared grill I was using can hit 700+ with ease. It might take a little longer on another grill for the tomatoes to look like this:

Grilled Romas - 20
Grilled Tomatoes with a Sultry Char

One tip, I would recommend using a steel spatula to remove the grilled tomatoes from the grill as tongs will mash them up since they will be pretty soft when it’s time to serve.

Next up, hit the grilled tomatoes with some grated cheese (I used asiago) and some rough chopped parsley, although some fresh basil might work well too:

Grilled Romas - 23
Cover those grilled tomatoes with cheese
Grilled Romas - 28
Ready to serve

That’s it. Rinse, slice, salt, pepper, grill, cheese, herbs and serve. Grilled tomatoes with a snowfall of asiago and a smattering of flat leaf parley.

Special thanks to Emily for helping out with this.  It’s really hard to get a shot of the cheese being grated by myself!?!

If you have any questions, feel free to leave them below or shoot me an email.

If you liked the grilled tomatoes recipe would like to see other grilling recipes of side dishes and appetizers, click here.  Or other fruits and vegetables click here.

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Grilled Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple, fresh, and delightful grilled tomato recipe
Ingredients
  • 2 roma tomatoes (you could use other tomatoes if you like)
  • grated cheese (asiago, parmesian, romano will all suffice)
  • salt
  • black pepper
  • flat leaf parsley, coarse chopped
Instructions
  1. Rinse and then slice the roma tomatoes in half lengthwise and hit them with a little salt and fresh pepper on the flat side
  2. Prep the grill for high heat, direct grilling
  3. Place the tomatoes flat side down over the heat
  4. Leave flat side down for 8-10 minutes depending on the heat of your grill to get a little char on the sliced side
  5. Remove from the grill with a steel turner as tongs will only mash up the grilled tomatoes
  6. Plate the roma tomatoes with the flat side up
  7. Grate asiago over the top of tomatoes
  8. Add the coarse chopped parsley and serve
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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5 comments

I’m going to give this a go but with red onion and a thin layer of soft mozzarella on top…

Reply

Giovinco,

That sounds outstanding. Maybe go with some basil instead of parsley. That’s how I will be doing it next…

…….Scott

Made this a couple weeks ago with fresh basil and asiago. Simple and delicious.

Reply

No oil? I’ll try it….rinse,slice,salt, pepper, grill, cheese, herbs, serve. Got it. Good tip on the spatula.

Reply

Freeredis,

You could try it with the oil. If you do, let me know how it comes out. Maybe do a side by side? That’s what I would do…

…….Scott

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