Grilled cherry tomatoes are a delicious and versatile side dish or appetizer that can be enjoyed all year round. They are easy to make and can be grilled on a stovetop grill pan, outdoor grill, or even in the oven. With their naturally sweet and juicy flavor, grilled cherry tomatoes are a perfect complement to a variety of dishes, from grilled meats and vegetables to pasta salads and pizzas. They can also be used as a topping for bruschetta or crostini, or simply enjoyed as a snack on their own.
Let's cook with our recipes!
GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES
Categories Lamb Tomato Low Fat Backyard BBQ Dinner Summer Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
- Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
- Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
- Drizzle lamb with marinade and serve with tomatoes.
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
GRILLED FISH KABOBS WITH CHERRY TOMATOES
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
- In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
- Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.
MARINATED GRILLED CHERRY TOMATOES SKEWERS
Steps:
- Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
- Heat the grill to high.
- Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives.
GRILLED CHERRY TOMATOES
This tasty side dish is seasoned with herbs and butter. Just tuck the foil packet beside any meat you happen to be grilling.-Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly., Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED CHERRY TOMATOES WITH GARLIC
I saw a picture of this in Better Homes & Gardens magazine and can't wait to try this with fresh from the garden tomatoes!
Provided by Sharon123
Categories Vegetable
Time 24m
Yield 24 tomatoes
Number Of Ingredients 7
Steps:
- Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
- Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
- Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
- To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.
Nutrition Facts : Calories 9.5, Fat 0.6, SaturatedFat 0.1, Sodium 25.2, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 0.2
GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they're too thin, they'll just burn.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 40m
Yield 3 10-inch pizzas
Number Of Ingredients 11
Steps:
- Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
- Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
- Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
GRILLED ZUCCHINI WITH ONIONS, CORN, AND CHERRY TOMATOES
Steps:
- Prepare a hot grill.
- Place the zucchini, onions, and corn on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Toss the vegetables to ensure that they are well coated.
- Place the vegetables on the hot grill. As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side. Remove the vegetables from the grill and let cool slightly.
- Cut the grilled corn kernels from the cobs and place in a bowl. Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic. Squeeze the lemon into the bowl and stir to combine.
- Arrange the grilled zucchini on a serving platter. Cut the onion rings in half and drape them over the zucchini. Spoon the tomato and corn mixture over the zucchini and onions. Finish with a grind of pepper and serve warm. Alternatively, make the dish ahead and serve at room temperature.
- GRILLING TIPS
- We like to cut our veggies on the larger side for grilling so they don't burn quickly. We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char. It's important to remember that your meat and veggies continue to cook after you've pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.
GRILLED HALLOUMI AND CHERRY TOMATOES WITH MINT PESTO
Provided by Joanne Weir
Categories Tomato Appetizer Vegetarian Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
- Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
- Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.
GRILLED CHERRY TOMATOES WITH CURRY AND GOLDEN RAISINS
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered. The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder.
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.
- Put the tomato skewers on the grill directly over the coals and cook, rolling around a few times, just until they are slightly soft and a bit blistered, 3 to 4 minutes. Slide the tomatoes off the skewers into a large bowl, add the yogurt, raisins, mint and curry powder one after another, toss, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 9 grams
CEDAR PLANK SALMON WITH GRILLED CHERRY TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 8 to 9 servings
Number Of Ingredients 7
Steps:
- Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
- Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
- Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
- When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
- Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
- Spoon the tomato mixture over the salmon and serve immediately.
GRILLED LAMB CHOPS WITH ROUILLE AND CHERRY TOMATOES
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.
- Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.
- Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
- Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
- Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 97 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 32 grams, Sodium 228 milligrams, Sugar 3 grams
GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES
Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.
Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.
Tips:
- Choose the right tomatoes: Look for small, firm tomatoes with deep red color. Avoid tomatoes that are bruised or have blemishes.
- Wash and dry the tomatoes: Rinse the tomatoes under cold water and pat them dry with a clean towel. This will help prevent them from sticking to the grill.
- Use a high-quality olive oil: Extra virgin olive oil is the best choice for grilling tomatoes. It has a high smoke point and a delicious flavor.
- Season the tomatoes simply: Salt, pepper, and a drizzle of olive oil are all you need to season grilled tomatoes. You can also add fresh herbs, such as basil, oregano, or thyme.
- Grill the tomatoes over medium-high heat: This will help them cook evenly and prevent them from burning.
- Keep an eye on the tomatoes: Tomatoes cook quickly, so it's important to keep an eye on them to prevent them from burning.
Conclusion:
Grilled cherry tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are also a great way to add color and flavor to your summer meals. With just a few simple ingredients and a few minutes of cooking time, you can enjoy this delicious and healthy dish.
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