- 2 pints cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 3 tablespoons butter
- Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly.
- Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape. Yield: 6 servings.
Originally published as Grilled Cherry Tomatoes in Taste of Home June/July 2002, p5
Reviews for Grilled Cherry Tomatoes
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Reviewed Jul. 12, 2011
I made this to use up my bumper crop of cherry tomatoes. Very good, light flavor. I, too, increased the amount of garlic...garlic lover, can't help it :)
Reviewed Apr. 24, 2010
Very good, I increased the garlic to about 5 cloves.