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:
- ½ pint grape tomatoes
- 1 clove garlic, crushed
- pinch salt
- ½ 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.