In this sweet and juicy recipe tutorial, I'll show you how to grill tomatoes, including cherry tomatoes and Roma, to smoky, caramelized perfection. Whether you're making a delicious appetizer, side dish or snack, this easy recipe is going to come in handy all grilling season long!
Jump to:
🔥 Why You'll Love Roasting Tomatoes on the BBQ
These aren't your average grilled tomatoes--they're taken up a notch with fresh herbs and garlic butter for an extra tasty twist. And the best part? Just 5 minutes of prep and a quick grill and you and your guests are ready to dig in!
They're super versatile. They can be served as a side dish to main dishes such as these grilled bison steaks, lemon basil pasta or blackened chicken breasts. Or, you might just want to pop them in a salad, grain bowl, sandwich or snack on them as is.
So tasty. Grilling the tomatoes on the outdoor grill gives them a caramelized, smoky and concentrated flavor.
Once you get hooked on grilling tomatoes, you can check out more of my outdoor cooking techniques like how to cook frozen burgers on the grill and how to cook onions on the grill.
Enjoy!
♨ How to Grill Cherry Tomatoes
Ingredients
- cherry tomatoes - If you can find them, axiany cherry tomatoes are perfect for grilling because they're sweet and juicy but firm enough that they hold their shape well. I saved and replanted the seeds in my backyard because I love them so much!
- salted butter - I use salted butter because it helps to flavor the tomatoes and extends the life of the herb butter.
- fresh herbs - Use your favorite or whatever you have on hand. I like to use thyme and oregano. Basil is also great.
*Check recipe card for ingredient amounts.
Instructions
Step 1. Chop. Chop the herbs finely.
Step 2. Mix. Mix the butter with the garlic and fresh herbs.
Step 3. Skewer the tomatoes. Heat a charcoal or gas grill to medium-high heat. Place the cherry tomatoes on skewers.
Step 4. Brush with butter. Place the cherry tomato skewers on the grill (over direct heat) and brush with some of the herb butter.
👩🍳 Chef's Note: You can add 3 tomatoes to each skewer for appetizer size or up to 6 for larger servings.
Step 5. Grill. Grill for 5 minutes (or until slightly charred on one side), then flip them over. Brush with more garlic butter. Cook for another 4 to 5 minutes, until soft but not mushy.
Step 6. Serve. Serve with more fresh herbs and sea salt.
🍅 How to Grill Roma Tomatoes
Ingredients
- Roma tomatoes - You want your tomatoes to be ripe but still firm--not over ripe--for the best texture. This also works with beefsteak tomatoes if you prefer but Romas are nice and meaty so I prefer to use them in this recipe.
- olive oil - You can use pure olive oil, no need for extra virgin.
- fresh basil - Basil and tomatoes are a classic combination but feel free to use other herbs.
*Check recipe card for ingredient amounts.
Instructions
Step 1. Slice. Heat a charcoal or gas grill to medium-high heat. Cut the tomatoes into 4 wedges each.
Step 2. Season. Tear off 2 large squares of aluminum foil and add the tomatoes. Drizzle the tomatoes with the olive oil and then sprinkle with the garlic, fresh basil and a pinch of salt.
👩🍳 Chef's Note: If you're using beefsteak tomatoes instead, just chop them into bite-size pieces.
Step 3. Make foil packs. Create foil packs by folding the top half of the tin foil over the tomatoes and pinching the sides together.
Step 4. Grill and serve. Place the packets directly on the grill, close the lid and grill for 10 to 15 minutes, until the tomatoes are tender. Sprinkle with sea salt and fresh basil. Serve the grilled tomatoes!
👉 Joss' Top Tips
- Shave a little time off your prep. To easily and quickly remove thyme leaves from the stem, hold the stem with one hand, then pinch the top with your other hand and slide your fingers down along the stem--leaves will come right off effortlessly (as seen in the above photo).
- Use metal skewers. I normally like to use metal skewers on the grill because you don't need to soak them in water first, unlike wooden skewers.
- Skewer like a pro. When you're skewering cherry tomatoes, aim for that little greenish spot where the stem used to be--it's the perfect guide! With consistent skewering, not only does it help them cook more evenly, but it also makes your skewers look extra pretty.
- Handle with care. Be extra gentle when flipping the grilled cherry tomato skewers and removing them or they could pop and the juices will gush out. Use a fork to slide the tomatoes off (one by one) instead of handling them directly.
❓ Grilled Tomatoes FAQs
Storing leftovers in a covered container in the fridge should keep them fresh for up to 3 to 4 days.
You will likely have some leftover garlic & herb butter, but it can be refrigerated for up to 2 to 4 weeks. It tastes amazing spread on toast and dinner buns or over oven-baked potatoes and grilled steak.
They can be reheated in the microwave, in a pan over medium heat or in the oven, covered in foil at 350°F until heated through.
♨️ More Delicious Grilling Tutorials to Try
If you tried this 📋 recipe tutorial for 🍅 How to Grill Tomatoes (Roma and Cherry) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
How to Grill Tomatoes
Ingredients
For the Cherry Tomato Skewers
- 1 tablespoon fresh herbs - thyme and oregano for example
- ¼ cup salted butter - softened
- 1 teaspoon garlic - minced
- 12 cherry tomatoes - cleaned and dried
- sea salt - to taste
For the Grilled Tomato-Basil Foil Packets
- 6 to 8 ripe Roma tomatoes - or 2 to 3 beefsteak tomatoes--cleaned and dried
- 2 ½ tablespoons olive oil
- 2 cloves garlic - minced
- 3 tablespoons fresh basil leaves - chopped
- sea salt and fresh basil - to taste (garnishes)
Instructions
For the Cherry Tomato Skewers
- Chop the herbs finely. Mix the butter with the garlic and fresh herbs.1 tablespoon fresh herbs, ¼ cup salted butter, 1 teaspoon garlic
- Heat a charcoal or gas grill to medium-high heat. Place the cherry tomatoes on skewers. (You can add 3 tomatoes to each skewer for appetizer size or up to 6 for larger servings.)12 cherry tomatoes
- Place the cherry tomato skewers on the grill (over direct heat) and brush with some of the herb butter.
- Grill for 5 minutes (or until slightly charred on one side), then flip them over. Brush with more garlic butter. Cook for another 4 to 5 minutes, until soft but not mushy.
- Serve with more fresh herbs and sea salt.
For the Grilled Tomato Foil Packets
- Heat a charcoal or gas grill to medium-high heat. Cut the tomatoes into 4 wedges each. (If you're using beefsteak tomatoes instead, just chop them into bite-size pieces.)6 to 8 ripe Roma tomatoes
- Tear off 2 large squares of aluminum foil, about 10 to 12 inches in length. Add the tomatoes to one side of each foil piece, divided evenly.
- Drizzle the tomatoes with the olive oil and then sprinkle with the garlic, fresh basil and a pinch of salt.2 ½ tablespoons olive oil, 2 cloves garlic, 3 tablespoons fresh basil leaves
- Create foil packs by folding the top half of the tin foil over the tomatoes and pinching the sides together.
- Place the packets directly on the grill, close the lid and grill for 10 to 15 minutes, until the tomatoes are tender.
- Carefully cut or tear open the foil pack. Sprinkle the tomatoes with sea salt and fresh basil. Serve.
Equipment
Notes
- Skewers: I normally like to use metal skewers on the grill because you don't need to soak them in water first, unlike wooden skewers.
- Note on nutrition info: The nutrition information is for one serving of the tomato foil packs, as I could only show the nutrition for one recipe.
- Leftover grilled tomato storage: Store in a covered container in the fridge for up to 3 to 4 days.
- Garlic butter storage and uses: You will likely have some leftover garlic & herb butter, but it can be refrigerated for up to 2 to 4 weeks. It tastes amazing spread on toast and dinner buns or over baked potatoes and grilled steak.
- Reheating: They can be reheated in the microwave, in a pan over medium heat or in the oven, covered in foil at 350°F until heated through.
- Tips:
- When skewering the cherry tomatoes, use the top greenish circle (where the stem was connected) as a guide.
- Be very gentle when removing the cherry tomatoes from the skewers or they could pop and the juices will gush out.
- You want your tomatoes to be ripe but still firm--not over ripe--for the best texture.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This is such a great summer side or snack. We also like to add them to salads. Delicious!