I love grilled tomatoes but for some reason there are always some causalities. I solved this problem by using the double skewer method (use two skewers instead of one). I tried using flat skewers but those don’t do the trick. I also find that the flat skewers let too many of the juices out.
In the picture above, I alternated tomato with basil and marinated it in olive oil and sea salt. The basil left a nice smokey flavor in the tomatoes.
