Grilled Tomatoes with Herbs on Garlic Toast: Peak-Summer Recipe

Try this delicious recipe from the Maine Farm Table Cookbook that showcases your gorgeous heirloom tomatoes and fresh garden herbs.

by Farmers' Almanac Staff Updated: June 14, 2026

When summer tomatoes are at peak (late July through September), there is little to do but get out of their way. Grilled tomatoes on garlic toast is one of the simplest preparations possible. It takes 15 minutes from start to finish and produces one of the most distinctive summer flavors any kitchen can hit.

Quick Reference

What it is: halved tomatoes grilled until charred and tender, topped with fresh herbs, served on grilled garlic toast.
Best tomatoes: peak-season heirloom or vine-ripened. Skip out-of-season tomatoes; the dish depends on flavor.
Best bread: rustic sourdough or country bread, cut thick.
Time: 15 minutes total.
Best occasion: summer cookout, brunch, light dinner with salad.
Variations: add fresh mozzarella for caprese style.

Grilled heirloom tomato halves on golden garlic toast with fresh basil thyme and balsamic on a patio table — Peak-summer heirloom tomatoes grilled and served on garlic toast.

Grilled Tomatoes With Herbs On Garlic Toast Recipe

Ingredients (serves 4):

4 large ripe tomatoes (heirloom or vine-ripened), halved horizontally
4 slices rustic sourdough or country bread, cut thick
4 cloves garlic, peeled
4 tablespoons olive oil, plus more for brushing
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 tablespoon balsamic vinegar
Flaky sea salt and black pepper
Optional: fresh mozzarella for caprese version

Instructions:

Preheat grill to medium-high heat.
Brush tomato halves with olive oil. Season with salt and pepper.
Place tomatoes cut-side down on the grill. Cook 4-6 minutes until char marks appear and they soften.
Flip tomatoes; cook 2 more minutes.
Brush bread slices with olive oil. Grill 1-2 minutes per side until char marks appear.
While bread is still warm, rub each slice with a halved garlic clove. The crust acts as a grater.
Top each piece of garlic toast with two tomato halves.
Sprinkle with fresh basil, oregano, thyme, balsamic vinegar, and a generous pinch of flaky sea salt.
Add torn fresh mozzarella if desired.
Serve immediately while still warm.

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Tips

Use peak-season tomatoes. Out-of-season grocery tomatoes ruin this dish.
Grill the bread last. It is best served warm with the tomatoes.
Don’t over-grill the tomatoes. They should be soft and slightly charred but not collapsing.
Variations: add anchovies, capers, or olives for a salty bite. Add fresh mozzarella for caprese.

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Frequently Asked Questions

What are the best tomatoes for grilling?

Peak-season heirloom, vine-ripened, or large beefsteak tomatoes. Avoid grocery-store year-round tomatoes; they lack the flavor that makes this dish.

Can I make this without a grill?

Yes. Use a grill pan on the stove or broil in the oven. The charring is the key flavor element.

Why rub the garlic on the warm bread?

The texture of the toasted bread acts like a grater, releasing the garlic oil onto the surface. It is more effective than minced garlic and adds a gentle garlic edge.

Can I add cheese?

Yes. Fresh mozzarella turns it into caprese-style. Burrata is even better. Goat cheese is a tangy alternative.

Can I make this ahead?

No. The dish loses everything when it sits. Serve immediately while bread is warm.