Broiled Tomatoes in Basil Vinaigrette
- Yield 12 pieces
- Prep 15 mins
- Cook 6 mins
Concentrated tomato flavor, accented with fresh basil.
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
- Preheat broiler. Brush vegetable oil on a broiler pan.
- Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a 13-by-9-inch baking dish. Stir until well combined.
- 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.
- 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, http://www.gibbs-smith.com, 2006).