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Tomatoes on the Fence

Tomatoes on the Fence

What a great way to use the sweet cherry tomatoes of summer! Explore your local farmer's markets to get small tomatoes of all shapes and colors...and don't forget the simple basil-garlic oil for a huge hit.

  • Prep Time: 5 minutes, plus time for soaking skewers
  • Total Time: 1 hour
  • Yield: 4 - 6 servings


  • 24 - 30 large cherry, cherub, or grape tomatoes, preferably in different colors
  • Six 4 - 6 inch bamboo skewers, soaked in warm water for 1 hour
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon sea salt, plus more if needed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup coarsely chopped fresh basil
  • 1 tablespoon minced garlic


  • Preheat a grill to medium-high.

  • Skewer 4 - 5 tomatoes onto each skewer and brush them lightly with some of the olive oil. Sprinkle the tomatoes with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Grill them briefly, turning them occasionally, until they are just warmed through and barely marked by the grill, 2 to 3 minutes. Transfer the tomato skewers to a serving platter.

  • In a small mixing bowl, combine the remaining olive oil with the basil and garlic. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and stir to blend. Spoon the mixture evenly over the tomatoes, and sprinkle with additional sea salt and pepper if desired. Serve warm or at room temperature.