15-Minute Grilled Cherry Tomatoes
Burst-tender cherry or grape tomatoes caramelized with garlic, balsamic vinegar, and brown sugar in a foil packet. This no-fuss side works on charcoal or gas grills, or in the oven. The vinegar-sugar glaze balances the tomatoes' natural acidity while gentle heat softens them without breaking down their skins completely. Serve alongside grilled proteins, toss into pasta, or spoon over bruschetta. This version's flexibility across cooking methods makes it ideal for summer entertaining or weeknight dinners.
Ingredients
- 2 pint cherry or grape tomatoes, whole
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoon balsamic vinegar
- 2 teaspoon brown sugar(optional)granulated sugar1:1sweetener
note: granulated dissolves faster; brown adds molasses depth
Full guide → - ½ teaspoon dried oregano
Instructions
- 1
Combine tomatoes, olive oil, minced garlic, balsamic vinegar, brown sugar, and oregano in foil pan.
- 2
For charcoal grill: place pan directly over medium coals for 8 to 9 minutes, stirring occasionally, until tomatoes wilt.
- 3
For gas grill: preheat, reduce heat to medium, place pan on rack, cover, and grill 8 to 9 minutes, stirring occasionally.
- 4
For oven: preheat to 450 degrees, cook 10 to 12 minutes, stirring occasionally, until tomatoes wilt.
Tips
Use a disposable foil pan to minimize cleanup and prevent sticking. The contained heat creates gentle steam that wilts tomatoes evenly.
Stir every few minutes to prevent burning on one side and ensure the glaze coats all tomatoes evenly.
For deeper caramelization on a grill, leave undisturbed for the first 4 minutes before stirring.
Good to Know
Refrigerate in airtight container up to 3 days. Bring to room temperature before serving or reheat gently.
Assemble foil packet up to 4 hours ahead; refrigerate. Cook just before serving for best texture.
Warm or at room temperature as a side to grilled chicken, steak, or fish. Spoon over polenta, pasta, or crostini.
Common Mistakes
Do not skip stirring to avoid charring the bottom layer.
Do not overcook past wilting to avoid splitting skins and losing the glaze.
Do not omit the foil pan to avoid direct contact with grill grates, which causes sticking.
Substitutions
note: granulated dissolves faster; brown adds molasses depth
Full guide →FAQ
Can I make this ahead?
Yes, assemble the foil packet up to 4 hours prior and refrigerate. Cook on demand. The tomatoes are best served warm or within 2 hours of cooking for optimal texture.
What if I don't have a grill?
The oven method works perfectly. Preheat to 450 degrees Fahrenheit and cook 10 to 12 minutes. The timing is slightly longer than grilling because oven heat is gentler and less direct.
How long do leftovers keep?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a 300-degree oven for 5 minutes or eat chilled as a salad topping.