Charred Heirloom Tomatoes With Fresh Herbs Recipes

ROASTED HEIRLOOM TOMATOES WITH FETA AND HERBS

Steps:

• Preheat oven to 425F.
• Slice tomatoes and arrange in a mostly single layer in a 9x13-inch pan, slightly overlapping here and there. Halve the cherry tomatoes and scatter them about in between the slices (I like to keep them seed-side up). Slice feta into about three 1/2-inch slices and tuck them between the tomato slices, then scatter some crumbled feta over-top. Drizzle the the olive oil, season well with salt and pepper and if you like, a pinch of sugar (to bring out the sweetness in the tomatoes).
• Roast the tomatoes in the preheated oven for about 20 minutes, or just until the tomatoes have released their liquid, but are still holding their shape and colour. Remove from the oven and let stand a few minutes. Spoon off and discard the liquid in the pan (if you want to serve from the pan) or using a slotted, flat spatula, carefully transfer the tomatoes and feta to a serving platter. *At this point, you can serve the tomatoes while they are still warm, but I think they are nicest at about room temperature, if you want to let them stand to cool further.
• When ready to serve, drizzle with balsamic glaze and sprinkle with chopped herbs.

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

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 HALLOUMI WITH FRESH TOMATOES AND HERBS

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.

CHARRED HEIRLOOM TOMATOES WITH FRESH HERBS

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.