Grilled Grape Tomatoes?

Here we have another wonderful recipe from Emeril Lagasse for Tomatoes on the Fence.  I absolutely love tomatoes and when I read this recipe I knew I had to try it.  It combines the sweetness of cherry or grape tomatoes with a delicious, yet simple, basil-garlic dressing.  I hope you enjoy it as much as I did.

Tomatoes on the Fence

Ingredients

• 24 to 30 large cherry, cherub, or grape tomatoes, preferably in different colors
• Six 4 to 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, plus more if needed
• 1⁄2 cup coarsely chopped fresh basil
• 1 tablespoon minced garlic

Directions

1. Preheat a grill to medium-high.2. Skewer 4 or 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. 
2. 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.
3. 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.
4. Spoon the mixture evenly over the tomatoes and sprinkle with additional sea salt and pepper if desired. Serve warm or at room temperature.