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Heirloom Tomatoes with Garlic-Herb Oil

(recipe, Kim Werner)


This is a perfect way to showcase the season's best tomatoes.


  1. 4 cloves garlic, slivered
  2. ½ cup extra-virgin olive oil
  3. 3 lb. tomatoes, preferable heirloom varieties, cut in half or quarters if large
  4. Salt and ground black pepper to taste
  5. ½ cup assorted chopped fresh herbs, such as basil, chervil, dill, oregano, parsley, tarragon


  1. Saute the garlic and olive oil in a small pan over low heat until golden, about 5 minutes. Stir constantly so the garlic doesn't burn. Remove from the heat and let cool.
  2. Arrange the tomatoes on a platter. Season with salt and pepper and drizzle the oil on top.
  3. Sprinkle with the herbs just before serving.