Quick Grilled Tomatoes with Garlic Drizzle Recipe
A quick and flavorful recipe for grilled tomatoes drizzled with a fragrant garlic parmesan oil, served alongside toasted sourdough bread and fresh basil. Perfect as a light appetizer or a delicious side dish, it combines the smoky char of grilled tomatoes with the rich taste of herb-infused olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Garlic Parmesan Oil
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon fine salt
- 10 cracks fresh ground pepper
- 1/4 teaspoon dried oregano or thyme
- 3 tablespoons grated parmesan cheese
Main Ingredients
- 3 to 4 medium sized ripe tomatoes
- Sourdough bread (enough slices for 5 servings)
- Fresh basil leaves, sliced into thin ribbons (chiffonade)
Instructions
- Prepare garlic parmesan oil: In a small saucepan, combine olive oil, minced garlic, salt, pepper, and dried oregano. Heat the mixture over low to medium heat until little bubbles form around the garlic, maintaining this gentle heat for 8 minutes to infuse the flavors. Remove from heat, let cool slightly, then stir in grated parmesan cheese. Set aside to let flavors meld.
- Preheat grill and oil grates: Heat your grill to medium-high and brush the grill grates with olive oil to prevent sticking and add flavor.
- Prepare tomatoes: Slice the tomatoes horizontally in halves, or into three slabs if larger, ensuring they remain thick enough to hold their shape. Lightly salt the cut surfaces of the tomatoes to enhance their natural sweetness.
- Prepare sourdough bread: Slice sourdough into 1/2 inch thick pieces. Brush both sides generously with olive oil to ensure even toasting and flavor.
- Grill tomatoes and bread: Pat the tomatoes dry to remove excess moisture, then place them cut side down on the hot grill grates. Place sourdough slices on the grill as well. Close the grill lid and cook for 4 minutes.
- Flip and continue grilling: Using a grill spatula with a firm motion, flip the tomatoes and bread to grill the opposite sides. Grill for an additional 3 to 4 minutes, watching carefully to avoid burning the bread.
- Serve: Remove tomatoes and bread from the grill. Drizzle the cut side of the tomatoes liberally with the prepared garlic parmesan oil. Top with fresh basil ribbons and serve immediately with the grilled sourdough bread.
Notes
- Maintain low to medium heat when infusing the garlic in olive oil to prevent burning and bitterness.
- Use ripe but firm tomatoes for best texture and flavor; avoid overripe tomatoes that may turn mushy on the grill.
- Sourdough bread provides a sturdy base and wonderful flavor but feel free to use other rustic breads.
- Adjust dried herb choice between oregano or thyme based on personal preference.
- This dish is best served immediately to enjoy the interplay of warm grilled ingredients with fresh herbs.