Best 7 Grilled Tomatoes With Oregano Recipes

GRILLED TOMATOES WITH OREGANO

Steps:

• Preheat broiler to high
• Core tomatoes and slice them in half
• Place tomatoes in a baking dish large enough to hold tomato halves cut-side up. Insert 2 slivers of garlic in each. Sprinkle each half with chopped oregano, olive oil, salt and pepper
• Place tomatoes under broiler for about 5 minutes

OREGANO-MARINATED TOMATO SALAD

Steps:

• Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA

Steps:

• Preheat the grill or a grill pan to medium-high heat.
• In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
• Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
• Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

GRILLED PROVOLONE, TOMATO AND OREGANO SANDWICH

Steps:

• Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
• Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
• Preheat the grill to medium.
• Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
• Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

GRILLED TOMATOES WITH FRESH OREGANO

Steps:

• Heat grill over medium heat. In a small bowl, whisk together vinegar, oil, oregano, salt, and pepper. Pour vinaigrette into a large shallow dish. Place tomatoes, cut side down, in dish. Let marinate 30 minutes to 1 hour.
• Place tomatoes on grill, cut side down, and reserve marinade. Grill tomatoes until charred, about 3 minutes per side. Return grilled tomatoes to the vinaigrette. Let marinate again at room temperature until ready to serve.

GRILLED TOMATOES

Steps:

• Wash the tomatoes. Cut them in half.
• Mix together the basil, oregano, pepper, parsley. (and garlic if you are using the dried stuff).
• On the cut surface of the tomatoes, sprinkle the herb mixture(add the garlic now if using fresh).
• Sprinkle the feta cheese on top and top with the grated cheese if using.
• Place on a preheated to low temperature grill or in toaster oven.
• Grill or cook for about 10 - 15 minutes. Using tongs, carefully remove the tomatoes onto a plate. (They will be soft, so be gentle so as not to squish them!).
• An alternative cooking method is to loosely cover them with foil to make removal from the grill a bit easier. I wrap the foil up around the tomato so it has a "handle" at the top.

GRILLED TOMATOES WITH OREGANO AND LEMON

Steps:

• Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil. Place, cut side down, on grill. Grill until lightly charred, about 4 minutes. With a metal spatula, flip tomatoes and grill until skins blister and begin to char, 2 to 3 minutes. Transfer tomatoes to a serving platter, season with salt and pepper, and drizzle with oregano-lemon oil. Serve tomatoes warm or at room temperature.