Broiled Tomatoes in Basil Vinaigrette

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 pieces
  • Prep: 15 mins
  • Cook: 6 mins

Broiling tomatoes concentrates their natural sugars, making summer tomatoes even better.


-- Vegetable oil for broiler pan
1/4cup extra-virgin olive oil
2tablespoons red wine vinegar
2tablespoons finely chopped fresh basil
3-- bay leaves
2-- garlic cloves, minced
1/4teaspoon salt
6-- tomatoes, cut into halves horizontally


  1. Preheat broiler. Brush vegetable oil on a broiler pan.
  2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a 13-by-9-inch baking dish. Stir until well combined.
  3. Place tomato halves cut-sides down directly on broiler pan. Broil until they start to char and blister, about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil 2 minutes longer.
  4. Remove tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.

Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).

Nutritional Info *per serving

  • Calories 50
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 50mg
  • Potassium 150mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 2g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 0%
  • Iron 2%