Use ripe fruit warm from the garden to make these herb-crusted and pan-fried tomatoes.
INGREDIENTS (for 2 servings):
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 1/2 teaspoon salt
- 3/4 teaspoon white pepper
- 5 teaspoons olive oil
- 2 Roma (plum) tomatoes, halved lengthwise
- 2 tablespoons olive oil
In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.