Grilled Tomatoes

Tender, juicy, smoky, and sweet, these easy grilled tomatoes are a knockout summer side dish! Italian dressing and fresh basil take them over the top.

Grilled Tomatoes

Have you tried grilled tomatoes? I hadn’t until just recently, instead reaching for veggies like sweet corn, mushrooms, and zucchini whenever I fired up the grill. But a few weeks ago, I brought a bag of bright red romas home from the market. A variety of paste tomatoes, they’re firmer and denser than the heirloom tomatoes that I like to add to salads at this time of year. So, on a night when I was grilling veggie burgers for dinner, I decided to try grilling the tomatoes too.

Seriously, I had no idea what I was missing! Grilled tomatoes are tender, juicy, and all around delicious. The grill brings out their natural sweetness and infuses them with smoky flavor. We’re happy devouring them on their own, hot from the grill. But, if you want to kick them up a notch, a drizzle of our Italian dressing, a sprinkle of Parmesan cheese, and a shower of fresh basil will transform them into a knockout summer side dish.

Roma tomatoes on a cutting board with fresh basil, olive oil, salt, and pepper

How to Make Grilled Tomatoes

My biggest tip for making this grilled tomatoes recipe is choosing the right tomatoes. Firm roma tomatoes work really well here. Save your juicy heirlooms for a salad or sandwich!

  • Slice the tomatoes in half lengthwise, then drizzle or brush the cut sides with olive oil and season them with salt and pepper.
  • Heat a grill or grill pan to medium high heat. Another tip: It’s very important that the grill is hot before you add the tomatoes. This helps prevent them from sticking. Brush the grill grates with oil and place the tomatoes, cut side down, on the grill. Grill until grill marks form and the tomato halves release from the grill grates, then flip and cook until they are charred on the second side.
  • Finally, serve! Transfer to a serving platter and serve with whatever seasonings you like. Enjoy!

Find the complete recipe with measurements below.

Hand using tongs to flip grill tomatoes on a grill

What to Serve with Grilled Tomatoes

These grilled tomatoes are fantastic on their own, but they’re even better with a few simple seasonings to jazz them up. Try serving them with drizzles of Italian dressing, fresh herbs, and grated Parmesan or vegan Parmesan cheese. We also love them with Greek dressing, crumbled feta, and fresh mint as well as squeezes of lemon juice, olive oil, and za’atar. You could even turn them into a riff on Caprese salad by drizzling them with balsamic vinegar and dotting them with fresh mozzarella and little basil leaves. The options are endless!

Serve the tomatoes alongside any protein you like, with some good crusty bread for sopping up their flavorful juices. They also pair nicely with a summery pasta, such as this easy pesto pasta, or with classic cookout fare like black bean burgers or portobello mushroom burgers.

Grilled tomatoes with Parmesan and Italian dressing

More Favorite Grilling Recipes

If you love these grilled tomatoes, try one of these easy grilling recipes next:

Can’t get enough summer tomatoes? Same! Check out this post for 50 Recipes to Make with Fresh Tomatoes!

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Grilled Tomatoes

rate this recipe:
5 from 9 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4 to 6
Tender, juicy, and intensely flavorful, these grilled tomatoes are one of our favorite summer side dishes. Serve them with drizzles of Italian dressing, or try one of the serving suggestions offered in the post above.



  • Slice the tomatoes in half lengthwise. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
  • Heat a grill or grill pan over medium-high heat. Brush with olive oil and place the tomatoes on the grill, cut side down. Grill for 4 to 6 minutes, or until grill marks form. Flip and grill for another 3 to 4 minutes, or until tender but not collapsing.
  • Transfer the tomatoes to a serving platter. Season with salt and pepper and drizzle with Italian dressing. If desired, top with grated Parmesan cheese. Garnish with fresh basil and serve.


5 from 9 votes (8 ratings without comment)

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Rate this recipe (after making it)

  1. Pankaj verma

    5 stars
    I always eat raw tomatoes with my food. Now, I know how to eat them well. Thanks Jeanine and Jack. You guys are the best.

  2. Laura

    Wondering which grill pan you use and is it on the barbecue or stove top ?

    • Jeanine Donofrio

      Hi Laura, I have 2 grill pans – one from Staub and one from Lodge – they’re both great.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.