Grilling and broiling calls for firm individuals that can take the heat. Just ripe is better than overly so. In fact, this is a good way to boost the flavor profile of end-of-season or out-of-season tomatoes. Direct, dry heat caramelizes whatever sugar they have. Charcoal and wood fires add smoky notes.
The type depends on whether the heat comes from below (grilling) or above (broiling) and the preparation method. Seeds and jelly can present problems, especially when cooking over an open flame. For grilling on a skewer, choose whole cherry tomatoes or solid chunks of plum tomatoes.
Recipes in which tomatoes share the brunt of the heat with other ingredients encourage other options. Beefsteak halves are excellent for stuffing. The slices hold up when broiled in an open-face sandwich.
For lots more information on cooking with tomatoes, see the links on the next page.