Broiled Tomatoes in Basil Vinaigrette

Kitchen Tested
  • Yield 12 pieces
  • Prep 15 mins
  • Cook 6 mins

Concentrated tomato flavor, accented with fresh basil.

Mark Boughton Photography / styling: Teresa Blackburn

Broiling tomatoes concentrates their natural sugars, making summer tomatoes even better.


Vegetable oil for broiler pan
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, cut into halves horizontally


  1. Preheat broiler. Brush vegetable oil on a broiler pan.
  2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a 13-by-9-inch baking dish. Stir until well combined.
  3. Place tomato halves cut-sides down directly on broiler pan. Broil until they start to char and blister, about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil 2 minutes longer.
  4. Remove tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).



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