I should love cherry tomatoes: they’re tiny, they’re bursting with juiciness, and they represent the deep heart of summer. But between us friends, I hate the way they squirt when I bite ’em and the somewhat citrus-y tone of their sweetness doesn’t sit well on my tongue.
Emboldened by my success with the grilled okra, I tossed my my CSA haul of cherry tomatoes with some fat and spices, threaded them onto skewers, and liberally applied gas-grill heat. The result had just the right amount of char to balance the sweetness of the tomatoes. Now I’m a fan! Some of my skewers even included cherry tomatoes AND okra.
Grilled Cherry Tomatoes
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1 pint cherry tomatoes
1. Preheat gas grill on high with the lid closed, about 10-15 minutes.
2. Put coconut oil, chili powder, and paprika in a microwave-safe bowl and heat until the oil is melted, about 15 seconds.
3. Place cherry tomatoes in a large bowl, drizzle with olive oil, then toss with two wooden spoons (or your hands) until they’re coated with the oil. Add the salt, chili powder, and smoked paprika. Toss again and adjust seasonings.
4. Thread onto skewers with a little breathing room in between them so they roast, instead of steaming — don’t wash the bowl you used to marinate them! Place the skewers on the grill, close the lid, and cook for about 4-5 minutes. Turn the skewers and grill an additional 4-5 minutes with the lid closed. When the tomatoes are finished on the grill, remove them from the skewers and drop them back into the mixing bowl. Use the wooden spoons to gently toss them in the remnants of the spicy oil and add a little more salt, if you like things on the salty side like I do.
These are like spicy tomato candy! Excellent with grilled meats when they’re hot or tossed into salads when they’re cold.
7 Responses to “Grilled Cherry Tomatoes”
Post a comment
Like what you've read? Got something to say? Lay it on me!