8 tomatoes (not over-ripe). Core and cut in half, right down the center, not through the core.
salt
1/4 cup of mixed herbs (whatever you have on hand, parsley, rosemary, basil, sage, tarragon), cut herbs with a scissors and toss together in a small bowl.
1/4 cup of olive oil
1/4 cup of balsamic vinegar or red wine vinegar
Preheat oven to 450ºF
In a large skillet, heat olive oil over medium heat. When hot, place tomatoes cut side down in the pan.
Let the tomatoes sit and sear (don’t stir).
Transfer the tomatoes with a slotted spoon, cooked side up, to a baking dish. (Crowd them into the dish a bit as they shrink a little in the oven.)
Reserve juices in pan.
Sprinkle tomatoes lightly with salt and a small amount of fresh pepper. Sprinkle with herb mixture.
Pour the vinegar into the frying pan with reserved juices and scrape, like you’re making a gravy. Return to stove top and scrape all drippings. Cook for a minute or two. Pour the sauce over the tomatoes.
And bake in the oven uncovered for 20 to 30 minutes.
Carefully spoon to a serving bowl or platter.
The perfect color and taste accompaniment to beef, lamb or fish.