Grilled Tomatoes Recipe

Prep tomatoes

Wash and dry the tomatoes. Slice each tomato in half lengthwise (from stem to tip). If tomatoes are very large, quarter them so pieces are roughly 1/2–1 inch thick.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, minced garlic, thyme, kosher salt, and black pepper until combined.

Brush tomatoes

Place tomato halves cut-side up on a baking sheet or plate. Brush the cut surface with about two-thirds of the olive oil mixture, reserving the rest for after grilling. Let sit 5 minutes to absorb flavors.

Preheat grill or pan

Preheat a grill or grill pan to medium-high heat (around 400°F / 200°C). If using a cast-iron skillet, heat it until very hot and lightly oil the surface.

Grill tomatoes

Place tomatoes cut-side down directly on the grill grates or in the hot pan. Grill undisturbed 3–4 minutes until grill marks form and the skin begins to blister. Flip and cook 1–2 more minutes cut-side up just to warm through and set.

Finish and rest

Transfer tomatoes to a platter, drizzle with the remaining olive oil mixture and the optional 1 tsp balsamic vinegar. Allow tomatoes to rest 2–3 minutes so juices settle.

Assemble

Arrange grilled tomatoes on a serving board or platter. Sprinkle torn basil leaves over the top and scatter the crumbled feta or goat cheese, if using.

Serve with bread

Toast or grill the bread slices until golden. Serve the bread alongside the tomatoes for scooping juices and topping slices with tomatoes and cheese. Serve immediately.