Red, Juicy, Herb-Fried Tomatoes


  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • ½ teaspoon salt
  • ¾ teaspoon white pepper
  • 5 teaspoons olive oil
  • 2 Roma (plum) tomatoes, halved lengthwise
  • 2 tablespoons olive oil

1. 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. 2. Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet,...

View full recipe at SpringPad


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