Best Late Summer Tomatoes With Fresh Herbs Recipes

Late Summer Tomatoes with Fresh Herbs image

Provided by Maggie Ruggiero

Number Of Ingredients 8

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.

Summer Tomatoes with Fresh Herbs image

Yield 4 servings

Number Of Ingredients 4

1 1/2 to 2 pounds flavorful tomatoes, diced
1/4 cup minced fresh herbs (basil, dill, or parsley, or any two herbs of your choice)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Steps:

Charred Heirloom Tomatoes with Fresh Herbs image

Provided by Cristina Ceccatelli Cook

Yield Makes 8 servings

Number Of Ingredients 4

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.