Fresh Herb & Garlic Topped Grilled Tomatoes

August 17, 2017

By Anna Varriano

These grilled tomatoes were a regular side-dish to my family’s BBQ meals for as long as I can remember. You can make them any time of year, but I especially love making them in late summer/early fall when the tomatoes, garlic, and herbs are fresh out of the garden. If you don’t have a BBQ, you can make these in the oven too! Tomatoes are loaded with health-boosting nutrients, including lycopene – a strong anti-oxidant associated with cancer-prevention (especially prostate cancer), cardiovascular health, and more recently with bone health!

You Will Need:

  • 2 tomatoes (I like using larger, ‘meatier’ tomatoes like beef steak tomatoes as one half of that size of tomato makes a decent side serving)
  • 2 TBSP of extra virgin olive oil
  • 1 clove of garlic, finely minced
  • 1 heaping TBSP each of finely chopped parsley and basil
  • 1 TBSP of grated Parmesan cheese
  • A pinch of salt and pepper

Step 1: Cut the Tomatoes

Cut the tomatoes in half and place them cut side up on a flat surface (e.g. plate, cutting board, baking dish or sheet). If you can’t get them to sit more-or-less flat, you can cut just a TINY bit of the bottom off to flatten them out. I prefer not to do this as you will lose some of the juices when they are cooking.

Step 2: Top the Tomatoes

Mix the olive oil, herbs, garlic, cheese, salt, and pepper in a small bowl and then evenly spoon and spread/press the mixture onto each tomato half.

Step 3: Grill and Enjoy!


Place the tomatoes, cut side up, on a BBQ grill that has been heated to medium/medium-high (350F to 400F) and wait until they are done! Do not flip them as you will lose all the toppings! It will take about 20 minutes for the tomatoes to soften up. You can cook them for a shorter or longer period of time depending on how soft you want them to be.  I like them to soften up quite a bit so they taste more like a light tomato sauce than a raw tomato. If I am grilling meat, poultry, or fish as my main, I like to time the grilling of the tomatoes so they will be done at the same time as the meat/poultry/fish. If you are cooking them in the oven, set the cooking temperature to 350F. When I do the tomatoes in the oven, I sometimes set the oven to broil for just a minute or two toward the end so the cheese crisps up/bubbles a bit. These yummy tomatoes make an excellent side to any dish, especially steak, chicken, or white fish. Enjoy!


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