Oil and Vinegar Herbed Tomatoes

What’s Cooking in Gail’s Kitchen? Timeless Classics: Oil & Vinegar Herbed Tomatoes! Be amazed at the rich and vibrant colors of autumn in this tantalizing harvest side dish of slow-roasted tomatoes. It may become love at first bite. Inspired by herbs from the south of France, first-press olive oil from the Italian countryside, and garden fresh tomatoes from local farms, this dish is sure to please. Don’t take my word for it. Be transformed.

OIL & VINEGAR HERBED TOMATOES

Ingredients:

2 pints of tomatoes, assorted sizes

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Lea & Perrins sauce

1 teaspoon Herbs de Provence

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh basil

Instructions:

Preheat oven to 375°. In a shallow dish, combine olive oil, balsamic vinegar, Lee & Perrins sauce, herbs de Provence, kosher salt, garlic powder, and red pepper flakes. Whisk until incorporated. Cut the tomatoes in half from end to end. Place cut side down in the olive oil mixture. After a few minutes, turning cut side up, transfer tomatoes to an iron skillet. Arrange in a single layer. Drizzle extra olive oil mixture over all the tomatoes. Bake 20 minutes. Remove iron skillet from oven and snip fresh basil over the tomatoes. Bake 10 minutes longer or until tomatoes are soft and fragrant. Serve immediately.

20 thoughts on “Oil and Vinegar Herbed Tomatoes”

  5. Nice one re recipe.

    Maybe a little Boston lettuce with a teaspoon of mayo, some fresh ground black pepper and mix with tomatoes?

    That part is from my Mom’s late Mom.

    Liked by 1 person

    Reply

Leave a comment