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"&lt;strong&gt;There are fragrant, fresh tomatoes&lt;/strong&gt;; there are rich, concentrated tomato sauces; and then\u2014somewhere deliciously in between\u2014there are these blistered beauties. My mom deserves credit for the idea: To make\u00A0her \u201Cburst\u201D tomatoes, she\u2019d roll cherry tomatoes around in a screaming-hot skillet until the skins split, exposing\u00A0sweet, softened flesh. Turns out, her quick-cooking method translates seamlessly to the grill, where the tomatoes pick up smoky flavor and live-fire char. Toss them into pasta, or use them as a juicy base for salads and sides that beg to be paired with other grilled foods. &lt;p&gt;The term \"tomatoes on the vine\" sure sounds romantic, but you\u2019re just as likely to be seduced by the colorful cherry tomatoes packed in pint containers at the farmers\u2019 market. That\u2019s\u00A0where a grill basket comes in: Preheat it on the grate, add tomatoes, then lift them off the moment they\u2019re ready. No stragglers, and no plucking wildly at the grill with tongs.\u00A0&lt;/p&gt; Grilling the bread dries it out a bit, so it can absorb more dressing. Use any cooked grain or other small pasta for this bittersweet number. Sick of salsa verde? Meet salsa roja. A clean, well-oiled grate makes grilling tomatoes a cinch.   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/grilled-tomato-recipes>