Sliced tomatoes with herbs and olive oil is a staple in my house. But for some reason this was particularly delicious. Maybe it's the COMBINATION of herbs which makes it so special. Or maybe it's the minced garlic or Parmesan cheese which I don't generally use. Just don't refrigerate this which is always a no-no with fresh tomatoes.
I made one big change that made this delicious even though I had to use some bottled spices because I didn't have fresh on hand. I added two tablespoons of red wine vinegar oh my god good. This even smelled awesome while I made it and because of timing it didn't get to sit for long either. The red wine vinegar was even better than balsamic which I didn't think was possible. If I make this recipe again with fresh ingredients and enough time to marinate this recipe is 10 stars! I will make this again for sure!
If you love fresh ripe tomatoes you'll love this! I don't know what could possibly make this any better other than maybe some red wine or balsamic vinegar - but try the recipe as written first and you'll understand why people spend hours planting fresh tomatoes and herbs in their gardens!
Made this as a side last night with our wonderful fresh NJ tomatoes. Oh so good. But PLEASE don't refrigerate the tomatoes; the chill just kills the taste. When you're done use some nice crusty bread to sop up all the wonderful juice. Thanks!
I've made this 3 times in the last 4 days (I omit the parsley as I don't like it). It is SOOOOO good! Awesome made as written but even better with a dash of white balsamic vinegar and slices of mozzerella. Thanks so much!
This is so much better without the garlic. The flavor of it completely overpowered that of the tomatoes. The tomatoes are or should be the star in this recipe and should be allowed to shine with the other ingredients as supporting actors. They should point up and celebrate the fresh delicate flavor of burstingly achingly ripe tomatoes. As written we found the garlic to be a "spotlight ho." Perhaps sauteeing the garlic lightly in a bit of olive oil until just starting to color before adding would help this problem but I found that when I made the dish without any garlic whatsoever it was just about as close to perfection as it gets. And I'm a garlic lover so that says a lot!
YUM! I used two bags of Romanita tomatoes and only used a dribble of EVOO because our main dish was a little fatty I didn't want overkill. I didn't have fresh spices so I used a quarter teaspoon of each except the fresh garlic. My littlest didn't care for it (he dosen't like much of anything he's four) but the rest of us loved it. I think next time I might add a little balsamic vinegar.
I made this for a BBQ this weekend, it was a big hit. Everyone loved it! I read most of the reviews, and disagree with some of them. One said the amount of garlic was too much, I think it was spot on. Also, one review said it was a no-no to refrigerate fresh tomatoes. Ish, I can say that biting into a room temp. tomato is not that appealing to me. I think that cold fresh tomatoes are much better! Next time I am going to sub. the parmesan with sliced fresh mozzarella! Thank you for a great recipe:-)
A Truly excellent recipe you don't even need that much oil the juices from the tomatoes give it all the wetness it needs.
