This recipe was born out of one of those “what do I do with all these tomatoes?” kind of weeks. I had a bowl full of ripe ones from the farmer’s market, and on a whim, I threw a few on the grill. That little bit of char brought out all their sweetness, and when I topped them with olive oil and fresh basil, I knew I’d found a new summer go-to. Now, I make them whenever we grill—so easy, so good, and they always feel a little special.

Ingredients

• 4 medium ripe tomatoes (heirloom or vine-ripened work beautifully)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp fresh basil, thinly sliced

Instructions

1. Preheat grill or grill pan to medium-high heat.

2. Slice tomatoes in half horizontally and gently scoop out some seeds if overly juicy.

3. Brush cut sides lightly with olive oil and season with salt and pepper.

4. Grill tomatoes cut-side down for 3–4 minutes until grill marks form and they begin to soften.

5. Flip and grill 1–2 more minutes.

6. Remove from heat, drizzle with remaining olive oil, and sprinkle with fresh basil. Serve warm or at room temp.

Sarah’s Tips

• Use slightly firm tomatoes—they’ll hold up better on the grill.

• These are perfect served alongside grilled chicken, on toast, or chopped into a grain bowl.

• For even more flavor, try adding a drizzle of balsamic glaze just before serving.

Nutrition (Per Serving):

• Calories: 60

• Protein: 1g

• Carbs: 4g

• Fat: 4g

• Fiber: 1g

• Sugar: 3g