Best 5 Grilled Tomatoes With Oregano And Lemon Recipes

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When the summer heat hits, there's nothing quite like the taste of fresh, grilled tomatoes. Sweet and smoky, they are the perfect addition to any meal. This recipe for grilled tomatoes with oregano and lemon is easy to make and packed with flavor. The tomatoes are grilled until slightly charred, then tossed with a simple vinaigrette made with oregano, lemon juice, and olive oil. The result is a dish that is both refreshing and satisfying. Whether you're serving them as a side dish, an appetizer, or even a main course, these grilled tomatoes are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

OREGANO-MARINATED TOMATO SALAD



Oregano-Marinated Tomato Salad image

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

Provided by Anna Stockwell

Categories     Salad     Tomato     Oregano     Summer     Side

Yield 4-6 servings

Number Of Ingredients 5

3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
2 Tbsp. extra-virgin olive oil
2 Tbsp. oregano leaves (from about 4 sprigs)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Steps:

  • Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

GRILLED TOMATOES WITH OREGANO



Grilled Tomatoes With Oregano image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 large ripe red tomatoes
4 cloves garlic, each cut into 4 slivers
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons olive oil
Salt and freshly ground pepper to taste

Steps:

  • Preheat broiler to high
  • Core tomatoes and slice them in half
  • Place tomatoes in a baking dish large enough to hold tomato halves cut-side up. Insert 2 slivers of garlic in each. Sprinkle each half with chopped oregano, olive oil, salt and pepper
  • Place tomatoes under broiler for about 5 minutes

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 4 grams

GRILLED TOMATOES WITH OREGANO



Grilled Tomatoes with Oregano image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
8 sprigs fresh oregano, stemmed
1/2 teaspoon dried oregano
2 limes
Vegetable oil, for the grill
7 large heirloom tomatoes (about 2 1/2 pounds), sliced 1 1/2 inches thick
Flaky sea salt and freshly ground pepper
1 tablespoon sugar, plus more if needed
1 pint cherry tomatoes, halved

Steps:

  • Preheat a grill to high. Make the dressing: In a small sauté pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning.
  • Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
  • Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON



Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
  • In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

GRILLED TOMATOES WITH FRESH OREGANO



Grilled Tomatoes with Fresh Oregano image

For extra flavor, tomatoes are marinated in a oregano vinaigrette before, and after, grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 tablespoons sherry-wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
5 large tomatoes (about 3 pounds), cored and cut in half horizontally

Steps:

  • Heat grill over medium heat. In a small bowl, whisk together vinegar, oil, oregano, salt, and pepper. Pour vinaigrette into a large shallow dish. Place tomatoes, cut side down, in dish. Let marinate 30 minutes to 1 hour.
  • Place tomatoes on grill, cut side down, and reserve marinade. Grill tomatoes until charred, about 3 minutes per side. Return grilled tomatoes to the vinaigrette. Let marinate again at room temperature until ready to serve.

Tips:

  • Choose ripe, flavorful tomatoes. Vine-ripened tomatoes are best, as they have a more intense flavor. Look for tomatoes that are deep red in color and have no blemishes.
  • Use fresh herbs. Fresh herbs, such as oregano, basil, and thyme, will add a lot of flavor to your grilled tomatoes. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Don't overcrowd the grill. When grilling tomatoes, it's important to leave some space between them so that they cook evenly. If you overcrowd the grill, the tomatoes will steam instead of grill.
  • Cook the tomatoes over medium heat. Medium heat will help to prevent the tomatoes from burning. If you cook them over high heat, they will cook too quickly and become charred.
  • Keep an eye on the tomatoes. Grilled tomatoes cook quickly, so it's important to keep an eye on them to make sure they don't burn. Once they have grill marks and are slightly softened, they are done.

Conclusion:

Grilled tomatoes are a simple but delicious side dish that can be enjoyed all summer long. They are perfect for picnics, barbecues, and weeknight dinners. With just a few simple ingredients and a little bit of time, you can make grilled tomatoes that are sure to impress your friends and family.

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