8 medium tomatoes, cut into halves
4 large garlic cloves
1/4 cup olive oil, plus more for grill grate
2 teaspoons salt, preferably sea salt or kosher
(coarse) salt
16 basil leaves
Heat grill for direct cooking.
Place tomatoes and garlic in large bowl. Drizzle with olive oil; sprinkle with salt. Toss gently to coat. Thread garlic cloves on water-soaked bamboo skewers; wrap exposed ends of skewer in aluminum foil.
Brush grill grate with oil. Place tomatoes cut-side down and garlic skewer on gas grill directly over high heat or on charcoal grill 4 to
6 inches over high-heat coals.* Cover; grill 3 minutes. Turn tomatoes and garlic with metal spatula; top each tomato half with basil leaf. Grill about 3 minutes or until tomato skins are charred and garlic is browned. Be careful — tomato skins can loosen. Gently transfer tomatoes and garlic to platter.
4 servings.
*Use a grill basket for the tomatoes, but make sure it is thick enough not to crush them when lid is closed. Oil the basket before adding.