Grilled Tomatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 2, 2012
Very good flavor but be careful not to overcook!
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Reviewed: Jul. 4, 2012
Very good, but we added a little parmesan after they were done. Also, the skins were a little tough. Maybe it was the tomatoes I used. They were from my mom's garden.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 17, 2012
I did not care for this.
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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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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA
Living In: Dublin, Ohio, USA

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Photo by Blender Woman
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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Photo by Blender Woman

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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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Photo by impellizzeri kitchen
Reviewed: Aug. 5, 2011
I have been making these for years. They are a great side dish. We even use parmesan cheese on them
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Ray, Michigan, USA

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