Craig Cutler
Ingredients
8 Servings
4
large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2
tablespoons fresh oregano leaves, divided
2
tablespoons fresh thyme leaves, divided
5
tablespoons (about) extra-virgin olive oil, divided
Preparation
Step 1
Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Step 2
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.
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