Herbed Tomatoes

1. 1

   Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.

2. 2

   Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds.

3. 3

   Lightly brush or drizzle your pan with olive oil.

4. 4

   Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.

5. 5

   Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate.

6. 6

   Lightly salt the cut sides.

7. 7

   In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt about 1/2 teaspoon.

8. 8

   When you have a fairly smooth paste, mix in the chopped herbs and olive oil.

9. 9

   Taste.

10. 10

    Adjust salt until the paste is very well seasoned.

11. 11

    Divide the herb paste among the cut sides of the tomatoes, using it all.

12. 12

    There should be a thick, herby blanket on each.

13. 13

    Eat warm or at room temperature or cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.