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These grilled tomatoes are a fast, under 10 minute side dish with juicy tomatoes charred to perfection in a garlicky olive oil. My easy recipe shows you how to grill tomatoes in a pan using fresh garlic, parsley, and a splash of lemon to create a smoky, vibrant flavor.
Recipe Summary
- 🔪 Prep Time: 2 minutes
- 👨🍳 Cook Time: 5 minutes
- ⏱️ Total Time: 7 minutes
- 🍽️ Servings: 4 people
- 🏷️ Calories: ~72 calories
- 🍳 Cook Method: Skillet charred
- ✨ Flavor Profile: Juicy, charred tomatoes with a smoky aroma and a zesty garlic and lemon finish
- 🧩 Difficulty: Very easy (Failproof and perfect for a busy weeknight side dish)
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Grilled Cherry Tomatoes
Whenever my farmer’s market has fresh, fragrant tomatoes I just have to buy them. grilled cherry tomatoes are such a good side dish for pretty much any meal, and since this one is so quick to make it’s great for busy weeknights! This grilled cherry tomatoes recipe takes less than 10 minutes to cook and uses basic pantry staples to create a side dish that is bursting with flavor.
When you have fresh summer tomatoes, you don’t need much to make them shine. One of my favorite things about these grilled tomatoes is the slightly charred pieces that appear on the tomato skins. A few cloves of garlic, some olive oil, and a generous squeeze of lemon juice are all it takes to transform them into something special. Learning how to grill tomatoes in a pan is a secret skill because the high heat causes the skins to blister and slightly caramelize while the inside stays juicy and sweet.
I love serving these alongside Juicy Grilled Chicken Thighs, Skillet Garlic Butter Steak, or even over a bed of creamy whipped feta. Last night, I tossed them with some pasta and fresh basil, and it was the perfect light dinner! If you want to try different techniques, check out my ‘Other Ways To Cook’ section below to see how to grill them on an actual grill or even a cast iron grill pan!
Shopping Guide: Choosing The Best Tomatoes
For this recipe, you want small, bite sized tomatoes that will char quickly without falling apart. There are several varieties that work beautifully in a hot pan:
- Cherry Tomatoes: These are round and have a high sugar content, which means they caramelize and blister perfectly under high heat.
- Grape Tomatoes: These are slightly firmer and meatier than cherry tomatoes. They hold their shape very well in the pan, making them ideal if you want a bit more bite.
- Heirloom Tomatoes: If you can find small heirloom varieties, they offer a wider range of colors like vibrant yellow and orange, adding a beautiful look to your final dish.
When shopping, look for these signs of freshness:
- Firmness: The tomatoes should be firm to the touch with tight, shiny skins.
- Avoid Softness: Avoid any that look wrinkled or feel mushy.
- Color: Look for a deep, uniform red (or vibrant colors if using heirloom varieties).
- Avoid Dullness: Dull colors often mean they were picked too early.
- The Stem: If the green vines are still attached, they should look bright green and flexible.
- Old Vines: Avoid vines that are brown and brittle.
Ingredients You’ll Need
- Tomatoes
- Garlic
- Lemon juice
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Used Minced Garlic
I use minced garlic for this recipe because it releases the most intense flavor into the oil. Since it cooks quickly, it creates a delicious, savory coating that sticks to the tomatoes as they char in the pan.
Pro Tip #2: Adding Fresh Parsley for a Finishing Touch
I love adding fresh parsley at the very end to give the tomatoes a pop of color. It adds a fresh, herbal note that complements the garlic. If you don’t have parsley, fresh basil or thyme are fantastic alternatives that pair beautifully with garlic and tomatoes.
Pro Tip #3: The Role Of Lemon Juice
A squeeze of lemon juice at the end might seem simple, but it is a classic trick to brighten the dish. It cuts through the richness of the oil and balances the sweetness of the charred tomatoes for a refreshing finish.
Recipe Tip
Rinse your cherry or grape tomatoes under cold water. Make sure to drain them well and pat them dry with paper towels so they sear properly instead of steaming in the pan.
Heat your pan over high heat. Add the olive oil and, once it is fully heated, add the minced garlic. Sauté it quickly until it is lightly browned and fragrant.
Pro Tip: To get those authentic charred marks without making the tomatoes mushy, you must use high heat.
Add the tomatoes to the pan. Let them cook uninterrupted for 1 to 2 minutes to get those beautiful charred marks, then toss them gently with a spatula.
Pro Tip: If you are doubling the recipe, cook the tomatoes in batches. If the pan is too full, the tomatoes will release their juices and steam rather than grilling, and you will miss out on that smoky, charred exterior.
Continue cooking for another minute or so until the skins are blistered and the tomatoes are softened but still holding their shape.
Stir in the salt, chopped parsley, and a squeeze of lemon juice. Toss well so the tomatoes are coated in that garlicky oil and serve immediately!
Other Ways To Cook
- On An Actual Grill: If you are already firing up the outdoor grill, use a grill basket to keep the cherry tomatoes from falling through the grates. Toss them in the oil and garlic first, then grill over medium high heat for about 3 to 5 minutes, shaking the basket occasionally until charred.
- Cast Iron Grill Pan: For those beautiful charred lines indoors, a cast iron grill pan is your best friend. Get the pan screaming hot before adding the tomatoes. The heavy iron holds heat better than a standard pan, giving you a deeper smoky flavor and distinct grill marks.
Frequently Asked Questions
This recipe works best with cherry or grape tomatoes because they char fast and stay juicy. Larger tomatoes need to be sliced first and may fall apart more easily in the pan.
It is best to use fresh tomatoes for this recipe. Frozen tomatoes will release too much water as they thaw, which prevents them from getting those signature charred marks.
They are best served right away while the skins are charred and crisp. Leftovers can go in the fridge for pasta or salads, but they will lose that fresh grilled texture.
This happens if the heat is too low or the tomatoes are wet. Always pat them dry and make sure the oil is shimmering hot before you start. Also, avoid overcrowding the pan so they sear instead of steam.
You can store any leftover tomatoes in an airtight container in the fridge for up to 3 days. They will release some juices as they sit, so keep that in mind when adding them to other dishes.
To keep them from getting too mushy, it is best to reheat them quickly in a hot pan for about a minute. Avoid the microwave if you can, as it will make the skins very soft and the centers explode.
Each serving of this side dish has only 72 calories!
What To Serve With This Recipe
Serve this dish with protein-based mains. For a wholesome meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Tomato Recipes You Might Like
Grilled Tomatoes
Ingredients
- 1 lb cherry tomatoes, or grape tomatoes
- 1½ tablespoons olive oil
- 4 cloves garlic, peeled
- ⅛ teaspoon salt
- 1 tablespoon parsley, chopped
- lemon juice
Instructions
- Rinse the grape or cherry tomatoes under cold running water. Drain and pat them dry with paper towels.
- Heat a skillet over high heat. Add the olive oil. As soon as the oil is fully heated, add the garlic and sauté until light brown. Then, add the tomatoes.
- Cook the tomatoes uninterrupted for 1-2 minutes, then toss and turn them with a spatula. Charred and burnt marks should appear on the surface of the grape tomatoes. Cook uninterrupted for another minute or so.
- Add the salt, chopped parsley, and lemon juice. Stir to combine well with the grilled tomatoes. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee , I like your recieps I eat grilled tomatoes a couple of times a week I tweeted your reciepe and cooked the tomatoes in EVO with crushed garlic then added a dash of balsamic vinegar and a dollop of oyster sauce and crushed black pepper I garnished the tomatoes with torn basil leaves enjoy and stay safe .
Yummy sounds very good!! :)
So good