The naturally sweet and slightly acidic flavor of tomatoes is amplified in this grilling recipe, thanks to the addition of garlic and shallot. This is the perfect recipe to use up a bumper crop of tomatoes--just try to use tomatoes that still have some firmness to them; if they are too soft, it will be hard to turn them. You'll want to serve this dish immediately, but any leftovers can be pureed and turned into a super tasty, fresh pasta sauce. Source:, October 2019

Robby Melvin


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high (450 degrees F to 500 degrees F). Remove and discard tomato cores. Cut heirloom tomatoes lengthwise into quarters; cut plum tomatoes lengthwise in half. Place tomatoes in a large bowl. Add vinegar, oil, shallot, garlic, salt, pepper and 1/4 cup of the basil; stir until tomatoes are well coated. Let stand 10 minutes.

  • Place tomatoes, cut sides down, on oiled grates, reserving vinegar-oil mixture in bowl. Grill, covered, until charred, 2 to 3 minutes. Turn tomatoes; grill, uncovered, 1 minute. Transfer to a serving platter; spoon reserved vinegar-oil mixture over tomatoes, and sprinkle with remaining 1/2 cup basil.

Nutrition Facts

60 calories; 5 g total fat; 1 g saturated fat; 325 mg sodium. 4 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; 1 mg niacin equivalents;