Best 13 Grilled Gremolada Tomatoes Recipes

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Grilled Gremolada Tomatoes are a delicious and versatile dish that can be enjoyed as a side dish or main course. This dish features juicy tomatoes grilled to perfection and topped with a flavorful gremolada, a zesty mixture of herbs, garlic, and lemon zest. The combination of smoky grilled tomatoes and the bright, tangy gremolada creates a dish that is both satisfying and refreshing. Whether you are looking for a quick and easy weeknight meal or an impressive dish to serve at your next gathering, grilled gremolada tomatoes are sure to be a hit.

Here are our top 13 tried and tested recipes!

GRILLED TOMATOES



Grilled Tomatoes image

Perfect, easy, and yummy!

Provided by Lynne2478

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 16

Number Of Ingredients 4

8 tomatoes, halved lengthwise
1 tablespoon olive oil
2 cloves garlic, minced, or to taste
1 teaspoon salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
  • Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA



Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

  • Preheat the grill or a grill pan to medium-high heat.
  • In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
  • Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
  • Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA



Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 16

4 1/2 large ripe summer tomatoes, seeded and diced
1/3 cup chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely grated lemon zest
Generous pinch sea salt
4 1/2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
6 (8-ounce) halibut steaks
Generous pinch sea salt
Freshly ground black pepper
3 bunches fresh arugula, stemmed, washed and dried

Steps:

  • Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
  • Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
  • Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
  • Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

GRILLED GREMOLADA TOMATOES



Grilled Gremolada Tomatoes image

This dish is wonderful when garden tomatoes are at their peak. Use it as an accompaniment for fish or chicken. Adapted from recipe found in Canadian Living's Best Barbecue

Provided by Dreamer in Ontario

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped
1 teaspoon lemon rind, grated
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1 pinch pepper
4 tomatoes, halved

Steps:

  • Whisk together all ingredients except tomatoes.
  • Place tomatoes, cut side up, on greased grill over medium heat.
  • Top evenly with herb mixture.
  • Cook for 15 to 20 minutes or until softended and tender throughout.

GRILLED CHERRY TOMATOES



Grilled Cherry Tomatoes image

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

2 pints cherry tomatoes, halved
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 tablespoons butter

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 TOMATOES



Grilled Tomatoes image

I make this at least once a week. Tomatoes are even better for you when they are cooked. It enhances their nutrition. Since my husband's heart attack last year, I serve him lots of tomatoes. I have done these on the grill and in the toaster oven (when it's too cold outside to cook) and I have made it so many different ways, by changing the type of cheese I use to actually hollowing out the tomatoes and stuffing them with the ingredients. When I make them, I usually sprinkle a little home made chili powder on his because he likes his spicier, I like mine just plain. (I didn't add the chili powder in the recipe as it's a home made blend of whatever peppers were growing in our garden last year that I dehydrated and ground up) Sometimes, we have had these with no other cheese except for the feta and it is still very good. Just adjust the recipe to your likings and see what you can come up with!

Provided by C and Ds Mommy

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 large firm tomatoes (I just use the largest reddest ones I can find)
1 tablespoon fresh basil, chopped (1 teaspoon dried)
1 teaspoon fresh oregano, chopped (1/2 Teaspoon dried)
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh garlic (1 teaspoon granulated garlic powder)
1 teaspoon fresh parsley, chopped (1 teaspoon dried)
1/4 cup reduced-fat feta cheese, crumbled
1/4-1/2 cup grated cheese (mozzarella or cheddar are what I've used or you can try swiss but then omit the feta)

Steps:

  • Wash the tomatoes. Cut them in half.
  • Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
  • On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
  • Sprinkle the feta cheese on top and top with the grated cheese if using.
  • Place on a preheated to low temperature grill or in toaster oven.
  • Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
  • An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.

CHEF JOHN'S GREMOLATA



Chef John's Gremolata image

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g

SAGE AND GARLIC GRILLED TOMATOES



Sage and Garlic Grilled Tomatoes image

Provided by Steven Raichlen

Categories     Garlic     Herb     Tomato     Side     Super Bowl     Low/No Sugar     Summer     Grill/Barbecue     Sage     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

6 plum tomatoes (about 1 1/4 pounds), cut in half lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and cracked black pepper
3 cloves garlic, minced
1 tablespoon finely chopped fresh sage, plus 12 whole fresh sage leaves

Steps:

  • 1. Brush the tomato halves all over with olive oil. Season them generously all over with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leaf in the center of the cut side of each tomato half. Set any leftover olive oil aside.
  • 2. Cook the tomatoes, following the instructions below for any of the grills, until nicely browned.
  • 3. Transfer the tomatoes to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
  • Variations:
  • •This recipe calls for fresh sage because I like its earthy flavor and I also like the way the whole leaves look when grilled into the tomato halves. If you don't like or can't find sage, you can achieve a similar effect with small sprigs of fresh rosemary, tarragon, thyme, flat-leaf parsley, or another herb.
  • • You can also grill small whole plum tomatoes this way. Skewer the sage leaves onto the tomatoes with wooden toothpicks.
  • CONTACT GRILL:
  • Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tomato halves on the hot grill, cut side up, then close the lid. The tomatoes will be done after cooking 4 to 6 minutes.
  • GRILL PAN:
  • Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Arrange the tomato halves, cut side down, in the hot grill pan on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • BUILT-IN GRILL:
  • Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • FREESTANDING GRILL:
  • Preheat the grill to high; there's no need to oil the grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • FIREPLACE GRILL:
  • Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.

GRILLED TOMATOES



Grilled Tomatoes image

Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Yield Makes 1 quart

Number Of Ingredients 4

3 pounds plum tomatoes, cored and halved lengthwise
3 tablespoons olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
Salt and pepper

Steps:

  • Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
  • Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
  • Return to bowl; cut into rough pieces with kitchen shears.

GRILLED STEAKS WITH MARINATED TOMATOES



Grilled Steaks with Marinated Tomatoes image

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 20

1/4 cup light beer
3 tablespoons raspberry vinaigrette
3 tablespoons olive oil
1 tablespoon torn fresh basil
1 tablespoon cider vinegar
2 teaspoons garlic powder
2 teaspoons coriander seeds, crushed
1-1/2 teaspoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large tomatoes, sliced
RUB:
2 teaspoons Montreal steak seasoning
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon smoked paprika
1/2 teaspoon pepper
2 beef top sirloin steaks (1 inch thick and 1 pound each)

Steps:

  • In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.

Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

GRILLED TOMATOES



Grilled Tomatoes image

Wow the crowd with our recipe for Grilled Tomatoes. Top Grilled Tomatoes with Parmesan and balsamic before they hit the grill for an unbeatable taste!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 3

4 tomatoes, cut crosswise in half
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
  • Place pan on grill grate; cover grill with lid.
  • Grill 15 min. or until tomatoes are softened and cheese is lightly browned.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

GRILLED TOMATOES



Grilled Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 large, red ripe tomatoes, about 1 pound
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup fine fresh bread crumbs
1 tablespoon finely chopped pars-ley
1 teaspoon finely minced garlic
2 teaspoons olive oil
2 tablespoons finely chopped shal-lots

Steps:

  • Preheat grill to high.
  • Cut away and discard the core of each tomato. Cut tomatoes crosswise through the center. Sprinkle with salt and pepper.
  • Combine bread crumbs, parsley, garlic, olive oil and shallots in a small mixing bowl. Blend well.
  • Top each tomato half with an equal portion of the crumb mixture, pressing down with the fingers to distribute the topping evenly. Arrange tomato halves on a baking dish. Place them about 8 inches from the source of heat and let cook about 5 minutes.

GRILLED TOMATOES WITH OREGANO AND LEMON



Grilled Tomatoes with Oregano and Lemon image

A bit of char from the grill, plus garlic, lemon, oregano and olive oil, makes these tomatoes delectable. They're also a quick and easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 garlic cloves, minced
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice
4 teaspoons finely chopped fresh oregano leaves
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes

Steps:

  • Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil. Place, cut side down, on grill. Grill until lightly charred, about 4 minutes. With a metal spatula, flip tomatoes and grill until skins blister and begin to char, 2 to 3 minutes. Transfer tomatoes to a serving platter, season with salt and pepper, and drizzle with oregano-lemon oil. Serve tomatoes warm or at room temperature.

Nutrition Facts : Calories 79 g, Fat 7 g, Fiber 1 g, Protein 1 g

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the final dish, so choose the best you can find.
  • Use a variety of tomatoes: Different types of tomatoes have different flavors and textures, so using a variety will give your dish more depth of flavor and visual appeal.
  • Don't overcrowd the grill: If you overcrowd the grill, the tomatoes won't cook evenly and they'll end up steamed instead of grilled.
  • Grill the tomatoes until they're slightly charred: This will give them a smoky flavor and help to bring out their natural sweetness.
  • Make the gremolata ahead of time: The gremolata can be made up to a day in advance, so you can save time on the day you're serving the tomatoes.
  • Serve the tomatoes immediately: Grilled tomatoes are best served immediately, while they're still warm and juicy.

Conclusion:

Grilled gremolata tomatoes are a simple but delicious dish that's perfect for summer entertaining. They're easy to make and can be served as an appetizer, side dish, or even a main course. The combination of sweet, smoky tomatoes and tangy gremolata is sure to please everyone at the table. So next time you're firing up the grill, don't forget to add some tomatoes to the menu!

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