Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped fresh basil
• 3 bay leaves
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 6 tomatoes, halved horizontally

Directions

1. Oil for greasing the pan

2. Preheat broiler or grill.

3. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in medium bowl. Stir until well combined.

4. Place tomato halves cut sides down directly on greased broiler pan or on grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about four minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil and grill 2 minutes more.

5. Remove cooked tomatoes from heat and place cut sides down in the dish with oil and vinegar mixture. Spoon some of the mixture over the tomatoes. Set aside to marinade at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves six.

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