Grilled Cherry Tomatoes Recipe: Blistered Sweetness With Herb Infusion

There’s nothing like the sweet burst of blistered cherry tomatoes fresh off the grill.

I developed this method to concentrate their natural sugars while adding a subtle smoky depth that pairs perfectly with fresh herbs.

Ingredients for Grilled Cherry Tomatoes

Simple, fresh ingredients highlight the natural sweetness of blistered cherry tomatoes.

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Cherry tomatoes are the star here. Opt for on-the-vine varieties from farmers markets or reputable grocers—they hold up better to grilling and offer superior sweetness. Heirloom cherry tomatoes in mixed colors add visual appeal (and slightly different flavor notes). If only packaged tomatoes are available, check for firmness and vibrant color to ensure quality. The olive oil should be high-quality extra-virgin—its flavor comes through in the finished dish.

No fresh herbs? Dried basil and thyme at one-third the amount work in a pinch, though the flavor profile will be more muted. For a smokier note without a grill, a cast-iron skillet on high heat replicates char marks. Maples syrup can be swapped for agave nectar or date syrup. If avoiding sweetness entirely, a pinch of sugar works too. The balsamic vinegar is key—use a good aged variety for depth.

Best served immediately, but leftovers keep in an airtight container for 2-3 days. Reheat gently to preserve texture. Grill extra tomatoes for salads or pasta—they freeze beautifully for up to 3 months. The herb oil can be made ahead and stored separately for 1 week.

Step-by-Step Instructions for Grilled Cherry Tomatoes

This method transforms simple ingredients into a sophisticated dish with minimal effort and maximum flavor.

Step 1: Prepare the Cherry Tomatoes and Herb Mixture

Begin by rinsing the 2 lbs Cherry Tomatoes and patting them completely dry with a clean towel. This prevents excess moisture from causing steam during grilling, which would inhibit proper blistering.

In a small bowl, combine the 3 tbsp Extra-Virgin Olive Oil with 4 cloves minced Garlic Cloves, 1 tsp Sea Salt, 0.5 tsp Black Pepper, 0.25 tsp Red Pepper Flakes, 1 tsp Lemon Zest, and 1 tsp Maple Syrup. Whisk until fully emulsified. Strip the leaves from the 6 whole Fresh Thyme Sprigs and stir them into the oil mixture.

Step 2: Toss and Marinate the Tomatoes

Transfer the cherry tomatoes to a large bowl and pour the herb-infused oil mixture over them. Gently toss to ensure each tomato is evenly coated. The maple syrup in the marinade will caramelize during grilling, enhancing the natural sweetness of the tomatoes.

Let the tomatoes marinate at room temperature for 15-20 minutes. This allows the garlic and herbs to penetrate slightly while the sea salt begins to draw out excess moisture, concentrating the flavors for a more intense blistered result.

Step 3: Grill the Tomatoes to Blistered Perfection

Preheat your grill to medium-high heat (about 400°F). Use a grill basket or thread the tomatoes onto skewers to prevent them from falling through the grates. Place the tomatoes on the grill and cook for 4-5 minutes per side, resisting the urge to stir too frequently.

You’ll know they’re ready when the skins begin to blister and char in spots, and the tomatoes have softened slightly but still hold their shape. The balsamic vinegar will be added after grilling to preserve its bright acidity, which balances the smoky, sweet flavors.

Step 4: Finish with Fresh Herbs and Balsamic Drizzle

Remove the tomatoes from the grill and transfer them to a serving platter. Immediately drizzle with the 2 tbsp Balsamic Vinegar, which will sizzle slightly and infuse the dish with a tangy depth. Scatter the 0.5 cup Fresh Basil Leaves over the top, tearing them as you go to release their aromatic oils.

Let the dish rest for 5 minutes before serving. This allows the flavors to meld and the tomatoes to reabsorb some of their juices, ensuring every bite is packed with the vibrant, herbaceous essence of the dish.

Make-Ahead Tips for This Recipe

Marinade Prep Ahead

I always mix the 3 tbsp Extra-Virgin Olive Oil, minced 4 Garlic Cloves, and herbs the night before. Store in an airtight jar at room temperature. The flavors meld beautifully overnight, saving 10 minutes of prep time. 💡

Tomato Prep Shortcut

Wash and dry the 2 lbs Cherry Tomatoes up to 8 hours ahead. Store them unrefrigerated in a single layer on paper towels. This prevents moisture buildup while keeping them at peak freshness for grilling.

Grill Basket Trick

If using a grill basket, preheat it with the grill to 400°F. This prevents sticking and ensures even charring. I learned this trick at a local BBQ competition—it makes cleanup a breeze too.

Herb Storage

Strip Fresh Thyme Sprigs and Fresh Basil Leaves ahead, but keep them separate in damp paper towels in the fridge. They’ll stay vibrant for 2-3 days without losing their aromatic punch.

Balsamic Boost

Reduce the 2 tbsp Balsamic Vinegar by half in a small saucepan and let it cool. Drizzle this syrupy reduction over the tomatoes just before serving for a more concentrated flavor. ✨

Freezing Grilled Tomatoes

Blistered tomatoes freeze wonderfully for up to 3 months. Spread them on a tray to freeze first, then transfer to a bag. They’ll retain their smoky sweetness for winter dishes.