Does anyone know how to make roasted tomatoes without them becoming mushy? I'd like to fill one and put it on the grill but not sure how long they can stay on there. I want that grilled taste but not too soft.
What types of tomatoes are you trying to roast? That's almost inevitable that you are going to wind up with soft tomatoes after roasting them. The only thing I could think of was if you quickly seared them at a very high temperature to get some marking on them then took them off right away.
Have you tried experimenting with meatier tomatoes like Beefsteaks? Or perhaps San Marzano's if you can find them fresh in your store - they are super sweet and would likely caramelize faster too.