Best Garlic Grilled Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL



Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

  • Roasted Garlic Oil:
  • Place oil and garlic in a blender and blend until smooth. Strain.
  • Flatbread:
  • Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
  • Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
  • Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
  • Yield: 4 individual flatbreads or 1 large flatbread

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES



Grilled Clams with Garlic, White Wine, and Tomatoes image

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
24 littleneck clams, scrubbed
1/2 cup minced tomato
1/2 cup white wine
Coarse salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
Grilled bread, for serving

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
  • Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

GRILLED CHERRY TOMATOES WITH GARLIC



Grilled Cherry Tomatoes With Garlic image

I saw a picture of this in Better Homes & Gardens magazine and can't wait to try this with fresh from the garden tomatoes!

Provided by Sharon123

Categories     Vegetable

Time 24m

Yield 24 tomatoes

Number Of Ingredients 7

24 cherry tomatoes (1-1 1/2-inch diameter)
4 garlic cloves, cut into slivers
1 tablespoon olive oil
1 teaspoon snipped fresh rosemary (1/4 tsp. dried)
1 teaspoon fresh parsley, chopped
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
  • Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
  • Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
  • To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

Nutrition Facts : Calories 9.5, Fat 0.6, SaturatedFat 0.1, Sodium 25.2, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 0.2

GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE



Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 15

2 cups olive oil
1 head garlic cloves, smashed
2 red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped
1/2 cup parsley, coarsely chopped
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
8 New York strip steaks, 10 ounces each
Garlic and Hot Pepper Marinade
Salt and pepper
16 plum tomates, halved
Olive oil
Salt and pepper
1/2 cup crumbled Cabrales blue cheese

Steps:

  • For the Marinade:
  • Combine all ingredients in a mixing bowl.
  • For the steaks:
  • Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
  • For the Roasted Tomatoes:
  • Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

GRILLED GARLIC MUSHROOMS AND TOMATOES



Grilled Garlic Mushrooms and Tomatoes image

Looking for a side dish? Then check out this grilled mushroom and tomatoes made ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 12

Number Of Ingredients 6

1 container (6 oz) cremini mushrooms, quartered
1 to 2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 cup halved grape or cherry tomatoes
1 tablespoon chopped fresh parsley

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix mushrooms, garlic, oil and vinegar.
  • Place mushroom mixture in grill basket (grill "wok"). Place basket on grill over medium heat. Cook 5 to 7 minutes, shaking basket or stirring once or twice, until mushrooms are tender.
  • Add tomatoes; cook and stir 1 minute longer or until tomatoes are hot. Pour into serving bowl. Sprinkle with parsley.

Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 0 g, TransFat 0 g

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC



Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

Four 7 to-8-ounce flat-iron steaks or filet steaks
1 bulb garlic
12 plum tomatoes, halved lengthwise
3/4 cup EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
3 tablespoons pine nuts
1 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 head Belgian endive, sliced
1/2 head radicchio, chopped
A handful of fresh thyme sprigs, leaves stripped
Juice of 1 lemon
2 small handfuls grated Parmigiano-Reggiano
Ciabatta bread, grilled or warmed in the oven, split and charred or warmed

Steps:

  • Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
  • Bring the steaks to room temperature.
  • Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
  • Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
  • Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
  • Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
  • Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
  • Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

GARLIC GRILLED TOMATOES



Garlic Grilled Tomatoes image

From How To Grill - tastes just like a bite of fresh tomato sauce. The picture of this is what sold me the cookbook! It's now one of my summertime BBQ favorites. We've been known to end up eating the whole recipe with just the two of us!

Provided by stacylu

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

6 large fresh tomatoes
salt and pepper
6 garlic cloves
3 tablespoons extra virgin olive oil
1 -2 ounce parmigiano-reggiano cheese
2 tablespoons fresh thyme leaves, to taste

Steps:

  • Cut the tomatoes in half crosswise.
  • Season with salt and pepper.
  • Peel and crush the garlic.
  • Heat the oil in a small frying pan over medium heat.
  • Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
  • Pour garlic and oil into a heatproof bowl.
  • Set up the grill and preheat to high.
  • When grill is ready, brush some oil on the grill grate.
  • Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
  • Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
  • Turn the tomatoes with tongs so they sit with the cut side facing up.
  • Spoon the fried garlic into the tomatoes.
  • Grill until the bottoms are nicely browned (3-5 minutes).
  • Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
  • Serve immediately.

SAGE AND GARLIC GRILLED TOMATOES



Sage and Garlic Grilled Tomatoes image

Provided by Steven Raichlen

Categories     Garlic     Herb     Tomato     Side     Super Bowl     Low/No Sugar     Summer     Grill/Barbecue     Sage     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

6 plum tomatoes (about 1 1/4 pounds), cut in half lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and cracked black pepper
3 cloves garlic, minced
1 tablespoon finely chopped fresh sage, plus 12 whole fresh sage leaves

Steps:

  • 1. Brush the tomato halves all over with olive oil. Season them generously all over with salt and pepper, then sprinkle the garlic and chopped sage over them. Press a whole sage leaf in the center of the cut side of each tomato half. Set any leftover olive oil aside.
  • 2. Cook the tomatoes, following the instructions below for any of the grills, until nicely browned.
  • 3. Transfer the tomatoes to a platter or plates and drizzle any remaining olive oil over them. Serve at once.
  • Variations:
  • •This recipe calls for fresh sage because I like its earthy flavor and I also like the way the whole leaves look when grilled into the tomato halves. If you don't like or can't find sage, you can achieve a similar effect with small sprigs of fresh rosemary, tarragon, thyme, flat-leaf parsley, or another herb.
  • • You can also grill small whole plum tomatoes this way. Skewer the sage leaves onto the tomatoes with wooden toothpicks.
  • CONTACT GRILL:
  • Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Arrange the tomato halves on the hot grill, cut side up, then close the lid. The tomatoes will be done after cooking 4 to 6 minutes.
  • GRILL PAN:
  • Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Arrange the tomato halves, cut side down, in the hot grill pan on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • BUILT-IN GRILL:
  • Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • FREESTANDING GRILL:
  • Preheat the grill to high; there's no need to oil the grate. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 5 to 7 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.
  • FIREPLACE GRILL:
  • Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Arrange the tomato halves, cut side down, on the hot grate on a diagonal to the ridges. The tomatoes will be done after cooking 4 to 6 minutes per side. Rotate the tomatoes a quarter turn after grilling 2 minutes on the first side to create a handsome crosshatch of grill marks.

GRILLED GARLIC HERB CORN WITH TOMATOES AND WALNUTS



Grilled Garlic Herb Corn with Tomatoes and Walnuts image

Grilled Garlic Herb Corn and Tomatoes with Walnuts is an easy side dish that's ready in minutes. Fresh corn off the cob, cherry tomatoes, feta cheese, and walnuts give this dish a flavorful punch that's perfect to pair alongside your favorite meal!

Provided by @MakeItYours

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Italian seasoning
Salt and pepper, to taste
4 ears of corn, husks and silk removed
1 cup halved, cherry tomatoes
1/4 cup crumbled feta cheese
1/2 cup California Walnuts

Steps:

  • Heat grill or grill pan over medium heat.
  • In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  • Brush butter mixture onto each ear of corn and then sprinkle with Parmesan cheese.
  • Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
  • Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
  • Add cherry tomatoes and feta cheese.
  • Pour into a serving dish and top with California Walnuts.
  • Serve immediately.
  • Enjoy!

GRILLED SHRIMP WITH GARLIC AND SUN-DRIED TOMATOES



GRILLED SHRIMP WITH GARLIC AND SUN-DRIED TOMATOES image

Categories     Fish

Yield 4-5 servings

Number Of Ingredients 11

1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left intact
2 tablespoons salt, plus more to taste
4 cups ice water
3 to 4 sun-dried tomatoes packed in oil, drained and patted dry
3 large cloves garlic
3 tightly packed tablespoons fresh Italian parsley leaves
1 tightly packed tablespoon fresh coriander leaves
1/8 teaspoon hot red pepper flakes
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 large lime, cut into 8 wedges

Steps:

  • 1. In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil. 2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold. 3. Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Sauti the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them. 4. Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #side-dishes     #vegetables     #american     #barbecue     #easy     #summer     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #tomatoes     #to-go     #camping     #equipment     #grilling

Related Topics