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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.

Recipe Details