Grilled Cherry Tomatoes with Sweet Basil Vinaigrette

There is nothing better in the summer than fresh tomatoes. Did you know they are also delicious grilled? You can use all red tomatoes, but for a dramatic presentation I prefer to use a combination of colorful heirloom varietals.

Vegetable oil, for the grates

16 large cherry tomatoes

Skewers (if using bamboo, soak in water for 30 minutes)

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 tablespoons red wine vinegar

3 tablespoons chopped fresh basil

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Thread the tomatoes on the skewers. Brush the tomatoes with 2 tablespoons of the olive oil. Season with the salt and pepper to taste.

Place the tomatoes on the grill. Close the lid and cook the tomatoes until soft and charred, about 4 minutes per side. Transfer the tomatoes to a serving platter.

In a small bowl whisk together the remaining 2 tablespoons olive oil, the red wine vinegar, and the basil. Drizzle the vinaigrette over the grilled tomatoes. Serve warm.

Serves 4.

Cooking Tip: I like to thread the tomatoes onto two skewers to prevent them from rolling around.

Variation: This recipe works well with whole tomatoes. Cut them in half horizontally and grill about 8 minutes per side.