Charred Heirloom Tomatoes With Fresh Herbs

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).

• Ready In: 8 mins
• Serves: 8

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

Directions

1. 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.
2. 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.