Grilled Italian Tomatoes
Summer tomatoes don’t need much help — but a few minutes on the grill and a good Italian dressing turn them into something worth putting on the table. This one’s about as simple as it gets; halve, marinate, grill. The dressing does double duty as marinade and finishing sauce, so the flavor builds in every step. It’s the kind of side that comes together while everything else on the grill is cooking, which makes it an easy one to reach for all season long.
The Step by Step Cooking Guide
Cut the beefsteak tomatoes in half and lay them cut side down in a flat baking dish – this keeps the cut surface in direct contact with the dressing as it soaks in.
Pour the Italian dressing over the tomatoes, making sure it coats the cut sides completely. Let them sit for about 15 minutes so the flavor has time to work in.
Preheat the grill to medium-high heat while the tomatoes finish marinating.
Place the tomato halves on the grill, cut side down, and let them cook undisturbed. You’re looking for the tomatoes to soften, the bottoms to char, and the skins to just start splitting.
Bring the tomatoes to the table with extra Italian dressing on the side for drizzling.
Grilled Italian Tomatoes
Ingredients
Equipment
Method
- Slice the 4 beefsteak tomatoes in half.4 beefsteak tomatoes
- Place the tomato halves cut side down in a flat baking dish, arranging them in a single layer so each one sits flat.
- Pour ½ cup Italian dressing over the tomatoes, making sure the cut sides are fully coated in dressing.½ cup light Italian dressing plus more for serving
- Let the tomatoes marinate for 15 minutes, allowing the dressing to soak into the cut surface.
- Preheat the grill to medium-high heat.
- Place the tomatoes on the grill cut side down and cook until the tomato has softened, the bottom is charred, and the skin begins to split. (see notes)
- Serve the grilled tomatoes with additional Italian dressing on the side for drizzling.
