Quick Grilled Tomatoes with Garlic Drizzle Recipe
This Quick Grilled Tomatoes with Garlic Drizzle recipe offers a simple yet flavorful way to enjoy ripe tomatoes enhanced by a fragrant garlic and parmesan-infused olive oil. Paired with toasted sourdough bread and fresh basil, this dish is perfect as a light appetizer or a side for summer meals, delivering a smoky, aromatic, and savory experience in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Appetizer
- 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
Tomatoes and Bread
- 3 to 4 medium sized ripe tomatoes
- Sourdough bread, sliced into 1/2 inch thick slices
- 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 over low-medium heat until small bubbles form around the garlic, about 8 minutes, allowing the flavors to infuse. Remove from heat, let cool slightly, then stir in grated parmesan cheese. Set aside for serving.
- Preheat Grill: Preheat your grill to medium-high heat and brush the grates lightly with olive oil to prevent sticking.
- Prepare Tomatoes: Slice tomatoes horizontally through the middle into halves, or into three slabs if larger, ensuring slices are not too thin. Lightly salt the tomato slices.
- Prepare Bread: Brush both sides of the sourdough slices with olive oil to ensure they toast nicely on the grill.
- Grill Tomatoes and Bread: Dab excess moisture off the tomato slices with a paper towel. Place tomatoes cut side down on the hot grill grates along with the sourdough slices.
- Cook and Flip: Close the grill lid and cook for 4 minutes. Using a firm spatula, flip the tomatoes and bread. Grill the other side for an additional 3 to 4 minutes, watching the bread closely to prevent burning.
- Serve: Remove tomatoes and bread from the grill. Drizzle the cut sides of the grilled tomatoes generously with the prepared garlic parmesan oil. Garnish with fresh basil ribbons and serve alongside the grilled sourdough slices.
Notes
- Use ripe, flavorful tomatoes such as heirloom or vine-ripened for best taste.
- If you don’t have a grill, you can use a grill pan on the stovetop.
- The garlic parmesan oil can be made ahead and stored in the fridge for up to 3 days; gently rewarm before using.
- Adjust herbs according to preference—thyme or oregano both work well.
- For a vegetarian option, confirm parmesan cheese is suitable as some contain animal rennet.
- Don’t skip salting the tomatoes, as it enhances their natural sweetness and flavor on the grill.