- 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."