Grilled Tomatoes (Simple Barbecue Recipe)

Grilled Tomatoes (Simple Barbecue Recipe)  Recipe

This tomato recipe is simple but so flavorful. I always make it when we barbecue. Unfortunately, this year was horrible for the tomatoes from our garden. Lulu planted two dozen tomato plants. I was so ecstatic about getting sweet, juicy tomatoes, but the gophers killed all our plants. If you have a cure for a gopher infestation, please send me a message. Anyway, since we didn’t have enough from our garden, I bought plum tomatoes from the farmers' market for our 4th of July barbecue.

Grilling tomatoes only requires skewers, garlic, oil, salt and pepper. To make it more flavorful, I thread the tomatoes onto oregano sprigs. Once the tomatoes are cooked, I drizzle them with shallot vinaigrette. They're best when they're still warm. Yum!


Yields: 6 servings

18 plum tomatoes
1 clove garlic, finely minced
7 oregano sprigs (or any herb you have available)
1 cup red wine vinegar
1 small shallot, finely minced
1 teaspoon Dijon mustard
1 teaspoon raw honey
½ cup olive oil, as needed
1/8 teaspoon black pepper, freshly ground
1 tablespoon flat-leaf parsley, coarsely chopped
1 teaspoon fleur de sel (coarse salt)


In a bowl, mix the shallot with the vinegar. Let stand for about 1 hour.

In another bowl, mix the garlic and 1 tablespoon chopped oregano with ¼ cup olive oil. Let stand for 10 minutes.

Using a metal skewer, create a hole through the tomato starting from the stem.

Remove the metal skewer and thread 3 tomatoes onto an oregano sprig. Drizzle with the garlic/oregano olive oil. Season with salt and pepper. Place on the grill for about a minute on each side until slightly browned and caramelized. Let cool a little.

Combine the shallot, removing a little of the red wine vinegar, honey, Dijon mustard and  the rest of the olive oil in an immersion blender attachment (and the attachment measuring cup) or a mini-food prep until the mixture becomes thick and smooth. Add a little water if necessary.

Drizzle the tomotoes with shallot vinaigrette. Sprinkle with fleur de sel and garnish with flat-leaf parsley.



You could also use rosemary instead of oregano sprigs. If you don't have any herbs, you could also use regular skewers.

Using a good quality salt will bring so much more flavor to the grilled tomatoes. Fleur de sel doesn't taste as harsh as regular table salt; it has a more briny flavor. The coarse texture is perfect for this kind of dish. You can find it at any specialty stores like Whole Foods. There are so many kinds that you should try: Red Hawaiian salt, Himalayan salt, Fleur de sel from Madagascar, Fine Salt from BayonneSel de Guérande, and of course the Fleur de Sel from the Island of Noirmoutier. For this recipe, I used the Fleur de Sel de l'Ile de Ré, which I bought on my last trip to Paris. It's hand-picked, not treated and not washed. All the minerals are still there. It's very flavorful and surprisingly not as salty as regular table salt. I like testing and making my own seasoning salt. I'll post the recipe for some of these concoctions soon.

Published By: Jacqueline Pham on July 8, 2010.


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