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Grilled Tomatoes

July 11, 2014 (Updated: October 8, 2018)
Lily Moran

Serves 4

Total Time:

With tomatoes at their peak, now’s a great time to load up on these nutrient-rich veggies. Look for organic versions, though, to reduce your body’s toxic load. I especially like the distinctive flavors of heirloom varieties for this recipe.

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  • 2 large, ripe tomatoes, sliced in half around the widest part
  • 1 – 2 tablespoons grape seed oil
  • Unrefined salt
  • Freshly ground pepper
  • 4 fresh basil leaves, torn into narrow strips


  1. Scoop out seeds and pulp from inside each tomato half.
  2. Season tomatoes with salt and pepper, brush the cut side with grape seed oil, and place cut side down, on the grill surface and cover. (I recommend using a grill basket for veggies, if you have one.)
  3. After about 4 minutes on the grill, gently remove tomatoes, put them on a serving platter, and then top with a bit more grape seed oil and basil leaves before serving.

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