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Step 1
Cut your tomatoes in half crosswise, place on a plate, and season with salt and pepper and set aside.
Step 2
Heat a small frying pan over medium-low heat, then add the minced garlic and olive oil. Let garlic cook in the olive oil for about 2 minutes, watching so it doesn’t burn. Add the herbs (basil and oregano) and let cook for another 1-2 minutes, again watching so the garlic doesn’t burn.
Step 3
Turn off heat and let oil cool a minute. Then, spoon or brush over the cut-side of the tomatoes.
Step 4
You can grill the tomatoes right on the grill but be sure to oil the grates first. I prefer to lay a sheet of aluminum foil over the grill grate, then placing the tomatoes cut-side down to grill for about 3 minutes.
Step 5
Turn them over gently with tongs and continue to cook for another 3 minutes or until the tomatoes are tender.
Step 6
Remove from grill and let cool for a couple of minutes, serve warm or room temperature.
Step 7
Alternatively, you can grill a double batch (or more) and adjust the olive oil mixture accordingly and use the tomatoes in sauces.