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Grilled Tomatoes on the Vine

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Active time 5 mins
Total time 15 mins

Serves 8 (serving size: 1/2 cup)

From vine to grill to table, a heap of fresh tomatoes makes the perfect summer tag along to any summer cookout menu. You can use heirloom tomatoes on the grill, if you prefer. To do this, be sure to use a grill basket or fine grill grate. It will make it much easier to work with the tomatoes.


  • 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

  1. 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.

  2. 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.