Broiled Tomatoes with Herbs

Broiled Tomatoes with Herbs

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Large Heirloom
Tomatoes
Extra Virgin Olive Oil
Fine Sea Salt
Maldon Salt
Herbs de Provence
Fresh Garlic
Fresh Parsley
Fresh Basil

 


2
1/4 cup
1 tsp
1 tsp
1 tsp
1 tsp
1 tsp
1 tsp

 
  1. Wash the tomatoes and cut slices of approximately 1 inch each.
  2. Brush the Silpat® Entremet with extra virgin olive oil.
  3. Arrange the sliced tomato right on top the olive oil on the Silpat® Entremet.
  4. Season the tomatoes with salt, sprinkle the Provence herbs and brush more extra virgin olive oil on top of each tomato slice.
  5. Broil at 400 F for about 15 minutes, rotating the tray in the oven half way through cooking.
  6. When ready, serve the tomatoes arrange properly on a nice white plate, finishing with finely chopped garlic, a pinch of maldon salt, and the fresh parsley and basil on top.

Prep Notes:
It is very important to chop the fresh parsley and fresh basil at the last minute to avoid oxidization.
Use sharp knife and cut julienne style to ensure your fresh herbs will release all the flavor and aroma
.


brittle with syrup

 

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


difficulty level

 
  folding

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