Charred Heirloom Tomatoes With Fresh Herbs Recipes

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

Charred Heirloom Tomatoes with Fresh Herbs image

Provided by Cristina Ceccatelli Cook

Categories Herb Tomato Appetizer Side Vegetarian Low Cal Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons fresh oregano leaves, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons (about) extra-virgin olive oil, divided

Steps:

Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

Charred Heirloom Tomatoes With Fresh Herbs image

These tomatoes are quickly cooked on a hot grill with a drizzle of olive oil and some fresh herbs. This recipe came from Bon Appetit (August 2008).

Provided by mary winecoff

Categories Vegetable

Time 8m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

6 large tomatoes, about 10 ounces each, heirloom is best, cored and cut horizontally in half
2 tablespoons fresh oregano, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons extra virgin olive oil, divided

Steps:

Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 Tablespoons each oregano and thyme leaves. Drizzle with 3 Tablespoons oil.
Prepare barbeque (medium-high heat). Brush grill with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred 3-4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.

Nutrition Facts : Calories 100.5, Fat 8.8, SaturatedFat 1.2, Sodium 7.1, Carbohydrate 5.7, Fiber 1.8, Sugar 3.6, Protein 1.3

SLOW-ROASTED HEIRLOOM TOMATOES WITH FRESH THYME

Slow-Roasted Heirloom Tomatoes With Fresh Thyme image

Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''

Provided by William Norwich

Categories project, appetizer, side dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 medium heirloom perfectly ripened tomatoes, preferably a mix of red, yellow and green
2 cloves garlic, finely chopped
6 sprigs of thyme, leaves removed and finely chopped
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 tablespoon sherry vinegar

Steps:

Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
Bake the tomatoes for 2 1/2 to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 3 grams

LATE SUMMER TOMATOES WITH FRESH HERBS

Late Summer Tomatoes with Fresh Herbs image

There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.

Provided by Maggie Ruggiero

Categories Tomato Summer Salad Mint Lemon Lemon Juice

Number Of Ingredients 8

Ingredients

1 Tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/4 cup extra virgin olive oil
2 lb. tomatoes (preferably heirloom), cut into wedges
2 cups small flat leaf parsley sprigs
1 cup mint leaves, torn
1/2 cup dill leaves, torn
3 Tbsp finely chopped chives

Steps:

Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.

CHARRED HALLOUMI WITH FRESH TOMATOES AND HERBS

Charred Halloumi with Fresh Tomatoes and Herbs image

Provided by Elena Besser

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 blocks halloumi cheese (about 1 pound)
1 small shallot, halved lengthwise, root end left intact
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes
One 10-ounce package cocktail tomatoes
4 to 5 Campari or Kumato tomatoes
Zest and juice of 1 lemon
Flaky sea salt
1 cup fresh herbs (any combination mint leaves, dill sprigs, parsley leaves and oregano leaves)

Steps:

Preheat the grill to high.
Slice each piece of halloumi into 8 slabs. Drizzle both sides with olive oil and set aside on a baking sheet.
Drizzle the shallot with olive oil, season with salt and pepper and grill until charred, 2 to 3 minutes per side. While the shallot is grilling, halve the cherry, cocktail and Campari tomatoes and season with salt; set aside.
Grill the halloumi until it has grill marks and the cheese is softened, 2 to 3 minutes per side. While the halloumi is grilling, finely chop the shallot. Combine the shallot, lemon zest and juice, 1/4 cup olive oil, and salt and pepper to taste in a jar with a tightly fitting lid. Shake to combine.
Remove the halloumi from the grill and place on a serving platter. Top with tomatoes and spoon on the shallot dressing. Season with flaky sea salt, shower with herbs and drizzle with more olive oil. Enjoy.

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