Reviewer:

Nickoley

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Reviewed: Apr. 12, 2012

I had a couple of on the vine tomatoes that I used for this. My result wasn’t all that great, but in fairness to the recipe, it could have been my tomatoes. It’s nearly impossible to get a decent tomato in Ohio this time of year. So, I’m giving this recipe the benefit of the doubt and giving it 5 stars. I’ll try it again when garden tomatoes are available to see if this recipe really is 5 stars.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Sep. 26, 2011

I LOVE grilled tomatoes! I always throw them on the grill after the meat is almost done with the same temperature and method. I normally just do the olive oil and some kosher or regular salt. I will have to try adding some fresh garlic next time to see how that affects the taste. I am just a tad afraid of the fresh garlic burning. It really doesn't need it. Roma tomatoes tend to work the best, just cut in half. If you have never grilled a tomato you must try.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Aug. 18, 2011

Simple and delicious! This is perfect for those warm summer months when tomatoes from the garden are so abundant. It's not only vibrant in color but also in taste. I combine my olive oil and minced garlic together and drizzle that over top while the tomatoes are grilling. After they come off I sprinkle with a little salt and pepper then top with fresh basil. Sometimes I add either fresh mozzarella for a "grilled caprese" or shredded Parmesan although they're great plain. No matter what you do these taste wonderful and can be a great appetizer or side dish. The leftovers (if there are any) are great on thick, crusty bread!

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19 users found this review helpful