1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon finely chopped basil
3 bay leaves
2 cloves of garlic, minced (about 1 teaspoon)
1/4 teaspoon salt
Oil for greasing the pan
6 tomatoes, halved horizontally, seeds squeezed out
Preheat the broiler or the grill. Combine the olive oil, vinegar, basil, bay leaves, garlic, and salt in a medium bowl; stir until well-combined.
If you are using the broiler: Lightly oil a baking pan or broiling pan. Place the tomato halves cut-side down in the pan. If you are using the grill: Lightly oil the grill. Place the tomato halves cut-side down directly on the grill.
Broil or grill the tomatoes until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn the tomatoes over and broil or grill them for 2 minutes more.
Remove the cooked tomatoes from the heat and place them cut-side up in a dish with the oil and vinegar mixture. Spoon some of the mixture over the tomatoes. Set the tomatoes aside to marinate for at least an hour, or cover them and keep them in the refrigerator for up to 5 days. Serve at room temperature.
From Farmer John’s Cookbook by John Peterson & Angelic Organics