Yes, my obsession with the grill continues . . .
These lovely grape tomatoes were $1 for the pint at my local Big Y supermarket this week (sorry to all the Eat Local bloggers, farm markets here have yet to open. In fact, most aren’t opening until late June/early July.) In any case, I decided to use these bargain tomatoes to try out grilled tomatoes.
My kitchen is sadly devoid of my favorite herbs right now – dried or fresh. I have used up my entire supply of basil, oregano and am running dreadfully low on rosemary and thyme. So I was forced to do without any herbs to heighten the flavors here. But if you choose to try this, I suggest throwing a few shredded basil leaves or perhaps some chopped tarragon in the package while you grill.
As it stands, these did taste quite nice. I love garlic. Really love it. Like vampires would run away if they met me, love it.
Here’s how to create these:
Grilled Garlic Grape Tomatoes
1/2 pint grape tomatoes
1 clove garlic, crushed
1/2 tbsp olive oil
Take a sheet of heavy duty aluminum foil and fold up four sides to create a basket. Place the grape tomatoes in the center and top with garlic and salt.
Fold the sides of the foil together, sealing the package.
Place the foil package on the grill on a rack above the grates. Cook for 10-15 minutes. Transfer to direct heat (the grates) and continue cooking for an additional 5 minutes or so.
Remove from heat, open the foil and let cool for at least 5 minutes before serving.
These go great with beef kabobs.