How to Grill Tomatoes, Then Cook With Them
There are fragrant, fresh tomatoes; there are rich, concentrated tomato sauces; and then—somewhere deliciously in between—there are these blistered beauties. My mom deserves credit for the idea: To make her “burst” tomatoes, she’d roll cherry tomatoes around in a screaming-hot skillet until the skins split, exposing sweet, softened flesh. Turns out, her quick-cooking method translates seamlessly to the grill, where the tomatoes pick up smoky flavor and live-fire char. Toss them into pasta, or use them as a juicy base for salads and sides that beg to be paired with other grilled foods.
Zach DeSart1/8Test Kitchen Tip
The term "tomatoes on the vine" sure sounds romantic, but you’re just as likely to be seduced by the colorful cherry tomatoes packed in pint containers at the farmers’ market. That’s where a grill basket comes in: Preheat it on the grate, add tomatoes, then lift them off the moment they’re ready. No stragglers, and no plucking wildly at the grill with tongs.
