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.
2 roma tomatoes (you could use other tomatoes if you like)
grated cheese (asiago, parmesian, romano will all suffice)
flat leaf parsley, coarse chopped
Notice, no amounts other than the two romas? Because there really isn’t anything to this that needs measuring.
Start with the tomatoes:
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:
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:
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:
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.
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- 2 roma tomatoes (you could use other tomatoes if you like)
- grated cheese (asiago, parmesian, romano will all suffice)
- black pepper
- flat leaf parsley, coarse chopped
- Rinse and then slice the roma tomatoes in half lengthwise and hit them with a little salt and fresh pepper on the flat side
- Prep the grill for high heat, direct grilling
- Place the tomatoes flat side down over the heat
- Leave flat side down for 8-10 minutes depending on the heat of your grill to get a little char on the sliced side
- Remove from the grill with a steel turner as tongs will only mash up the grilled tomatoes
- Plate the roma tomatoes with the flat side up
- Grate asiago over the top of tomatoes
- Add the coarse chopped parsley and serve