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Grilled Indian tomatoes recipe

Grilled Indian tomatoes recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This spicy Indian recipe for grilled Indian tomatoes calls for big and ripe tomatoes, excellent should you have a summer glut in your garden. An easy vegetarian dish, best served with rice and curry.

5 people made this

IngredientsServes: 4

  • 4 large tomatoes
  • salt and pepper, to taste
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground coriander seeds
  • 1 pinch cayenne pepper
  • 2 teaspoons fresh lemon juice
  • butter, to taste

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Cut tomatoes in half and remove the stalk. Arrange cut side up in an ovenproof dish then rub the cut side with salt, pepper, garam masala, coriander and cayenne and sprinkle with lemon juice.
  2. Pop the tomatoes under the grill and cook for 5 minutes. Dot with butter and grill for another 5 minutes until the tomatoes are browned and a little wrinkled. Remove from the heat and serve hot.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Lovely easy recipe, great to use up tomatoes and with a salad the next day - thank you-07 Jul 2015


Recipe Summary

  • 1 tablespoon whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped basil
  • 2 tablespoons red wine vinegar
  • 1 medium shallot, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon sugar
  • 2 pounds assorted heirloom tomatoes, cut into 1-inch dice
  • Salt
  • 1 teaspoon chopped rosemary
  • Four 6-ounce wild striped bass fillets, with skin
  • Freshly ground pepper

In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander to a powder.

In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger and sugar. Add the tomatoes and toss to coat with the dressing. Season the tomatoes with salt.

Light a grill or heat a grill pan. In a shallow baking dish, combine the remaining 2 tablespoons of olive oil with the rosemary. Season the bass with salt and pepper and coat the fillets with the rosemary oil. Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom, 3 minutes. Turn the bass and cook until just opaque in the center, 3 minutes longer.

Using a slotted spoon, transfer the tomatoes to plates. Set the bass fillets on the tomato salad. Spoon the tomato dressing over and around the fish and serve.


Grilled Tomato Cheese Sandwich Recipe

Grilled Tomato Cheese Sandwich Recipe is a simple and easy to make grilled sandwich to fix you hunger quickly. Cheese and Tomato, this combination is even loved by the kids.

The Grilled Tomato Cheese Sandwich Recipe is a super simple dish to make for breakfast, snack or even a dinner with soup. All you need for this sandwich is sliced tomatoes, cheese, a homemade whole wheat bread, salt and pepper. I most often pack it into a lunch box for kids as well, giving them the nutrition and adequate energy that is required to help them through their school sessions.

Serve Grilled Tomato Cheese Sandwich Recipe along with Blueberry Banana Smoothie Recipe or Healthy Vegetable Fries Recipe for snacks.

Did you know: Tomatoes are widely known for their outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. Fresh tomatoes and its juices have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides.

If you like this recipe, try more Sandwich Recipes which you can pack in your kids Lunch Box:


Grilled Vegetarian Dishes

Expand your summer grilling menu beyond burgers and hot dogs with these veggie-only main dishes and sides.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Con Poulos ©Con Poulos

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

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Spotlight on Vegetables

Bell peppers are over 90% water. Belonging to the family of tomatoes, chillies and breadfruit, they are rich in vitamin C, carotenoids and antioxidants, and are a super addition to a healthy diet.

What’s even more appealing is that they can be eaten raw – making them a quick, simple and nutritious snack. I would say, peppers are probably one of the most versatile ingredients in any kitchen we use them in salads, sandwiches, soups, curries, stews, and so much more.

The intense colour and flavour of the peppers are complemented splendidly with the distinct and earthy undertones of asparagus.

An excellent source of folate, asparagus also contains vitamin A and C. Honestly, it’s one of our family’s favourite vegetables we get excited this time of year, with all the fresh local asparagus that’s at an affordable price.

If you love asparagus as much as us, also check out this Asian-inspired asparagus and fenugreek frittata recipe or if you fancy Desi

licious flavours, this vegan Tikka Masala with asparagus tastes out of this world. It’s simply scrumptious and can be made ahead of time.

Which Vegetables Are Good For Grilling?

Charcoal Vs Gas Grilling

You can grill your vegetables on any outdoor grill. Charcoal barbecues will give a much more intense smoky flavour, and it works well with the vegetables – giving them an excellent smoky taste. The smoky flavours from a gas barbecue will come mainly from the searing rather than smoke.

No matter what method you choose, these grilled vegetables will taste incredibly delicious!


1 onion, chopped
1 tablespoon oil
3/4 cup peas
1 bottle Korma cooking sauce (such as Pataks)
3/4 cup green beans, sliced
3/4 cup cauliflower florets
3/4 cup half and half cream
4 ripe tomatoes, chopped
hot, cooked rice

In large skillet over medium high heat, cook onion in oil 1 minute. Add peas, green beans, cauliflower and carrots. Cook 3 minutes.

Stir in Korma cooking sauce. Cover and simmer 10 to 15 minutes or until vegetables are tender. Stir in cream and tomatoes. Heat to boiling.


You’ll toss eggplant slices, red bell pepper, onion and tomatoes with a little olive oil, salt and pepper. Then you’ll grill everything. The eggplant, red bell pepper and onion can go directly on the grill. The tomatoes should be grilled in a grill basket.

Aren’t grilled vegetables gorgeous?


Tips & notes

Choosing eggplants: Bharta is best made with large purple baingan that are firm and have a glossy skin. Avoid over-matured eggplants or those having brown streaks as they have more seeds. Eggplants with lesser seeds have better flavor, are pulpy and will have a smoother texture once cooked.

But after grilling them if you find seeds, then simply scoop them out and discard. You will be left with lesser servings of bharta.

Grilling: Eggplants grilled over hot coal get the best smoky flavor. Air frying them is the next best I have felt. You may do it on the gas stovetop or in oven as well. But the flavors are not the same in oven.

Grilling on gas: We don&rsquot prefer grilling on gas for personal reasons. However if you want to do it as shown in the pictures above, place a gas stove burner cover to collect the drippings. Also ensure your eggplant is at room temperature before grilling.

Spices: Eggplants grilled on hot coal have so much intense smoky flavor so the dish does not need any spice powders/ masala other than a bit of red chilli powder. But grilling them on gas stovetop or oven does not impart the same flavors. So garam masala brings a lot of flavor here.

If you are grilling the eggplants on charcoal, then you may skip garam masala as the original smoky flavor itself is so good.


Grilled Eggplant with Tomatoes and Feta – 3 Points

This incredibly tasty Grilled Eggplant with Tomatoes and Feta Recipe is as lovely to look at as it is to eat.

Just 3 Points per serving makes it a perfect Weight Watchers Vegetarian Recipe idea. I served it as a low calorie side dish with some roasted chicken, and it complemented the meat perfectly. It’s so fresh and flavorful, and is a great idea for a summer recipe to serve at a dinner party or potluck.

I wasn’t a fan of eggplant recipes until I traveled to Israel and tried a few eggplant dishes there. I am so glad I did! Now I adore eggplant and am always on the lookout for delicious new Weight Watchers Eggplant Recipes to try.

They are delicious and FULL of fiber, so they can definitely help to bulk up a dish. But this lovely and simple grilled eggplant recipe was perfect as is, and will definitely be something I’ll be making again.


To begin making the Provencal Style Grilled Stuffed Tomato Recipe, first cut the core of the tomatoes by slicing them from the top.

Using a paring knife, scoop out the seeds from the inside and place the tomato in a greased baking pan.

Preheat the oven to 180 C.

In a mixing bowl, combine all the remaining ingredients except the cheese. Check the salt and adjust to suit your taste.

Spoon the bread crumb filling into the tomatoes. Sprinkle the cheese on the top and bake the Provencal Stuffed Tomato in the preheated oven for about 15 minutes or until the tomatoes are tender.

Once done, remove from the oven and serve warm.

Provencal Style Grilled Stuffed Tomato Recipe can be made for party appetizers along with a meal of European menu like French Onion Chicken Recipe or French style Grilled Vegetables with Cheese Recipe along with a bread like French Brioche Recipe (Savoury Version) and French Crullers Recipe for dessert.