It is no secret to those close to me that raw tomatoes and I don’t get along. Something about having a whole bite of nothing but tomato simply doesn’t agree with my palette. Combine them with something else – like a bunless hamburger wrapped in lettuce, or sliced with mozzarella, basil, and balsamic vinegar – and it’s a different story. But give them to me “naked” in a salad or as a side, and you’ll find them quarantined at the side of my plate after the meal.
Onions fall into a similar category. Of course, I don’t know that many people that just eat a raw onion like they do a raw tomato. While I don’t have quite the same aversion to them raw as I do with tomatoes, raw onions definitely find themselves used as an addition to other flavors rather than the main attraction.
Everything changes, though, when you cook them. Especially when you grill them…
Gather Up:
- 3 to 4 medium yellow onions
- 3 to 4 medium plum tomatoes
- 1 to 2 tbsp coconut oil or expeller-pressed coconut oil*
- 1/2 tsp sea salt
*Note: Originally we used olive oil this recipe, but olive oil should not be brought to high temperatures
Warm the grill up to medium-high heat. Very carefully trim the root off the onions, but leave the very bottom in tact to hold all the layers together. Peel off the outer skin and slice them in half from top to bottom. Slice the tomatoes in half as well. Then brush the cut faces with olive oil and sprinkle with the sea salt.
Place directly on the grill, cut side up, for about 7 minutes. Turn over and finish grilling on the cut face for another 5 to 7 minutes until things are tender crisp. The onions can be cooked a little longer if desired, but be careful not to overcook the tomatoes or they’ll become mushy. Serve warm along side some grilled steak or pork chops. Dig in!
- 3 to 4 medium yellow onions
- 3 to 4 medium plum tomatoes
- 1 to 2 tbsp coconut oil or expeller-pressed coconut oil
- 1/2 tsp sea salt
- Warm the grill up to medium-high heat.
- Very carefully trim the root off the onions, but leave the very bottom in tact to hold all the layers together. Peel off the outer skin and slice them in half from top to bottom.
- Slice the tomatoes in half as well. Then brush the cut faces with oil and sprinkle with the sea salt.
- Place directly on the grill, cut side up, for about 7 minutes. Turn over and finish grilling on the cut face for another 5 to 7 minutes until things are tender crisp. The onions can be cooked a little longer if desired, but be careful not to overcook the tomatoes or they’ll become mushy.
- Serve warm.
Purely Primal 
Persian restaurants serve grilled tomato with many of their kebab dishes…dare I say that the grilled tomato is sometimes even better than the meat?! It one of my favorite ways to eat a tomato.
This makes me think of a recipe that my mom made growing up. Take an onion, quarter it but not all the way, stick a tablespoon of butter in between the quarters and then wrap a piece or 2 of bacon around the outside, a little salt and pepper, wrap the whole thing in foil and grill until the onion is soft about 1 hr. It is wonderful!!!