- 2 pounds cherry tomatoes on the vine
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon torn basil, thyme, or oregano leaves or 1 rosemary sprig
- Coarse sea salt
How to Make It
Heat grill to medium (350°F to 450°F). Place tomatoes (attached to vine) in the center of an 18- x 18-inch piece of heavy-duty aluminum foil. Drizzle with olive oil, and sprinkle with salt and pepper. Sprinkle with desired herb. Seal foil to make a packet.
Grill tomatoes, covered, 10 minutes; open packet slightly, and grill until tomatoes soften and are heated through, 5 to 10 minutes. Sprinkle with sea salt, and serve.