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Seared Tomatoes


  • 20 whole, fresh tomatoes, halved
  • 1/4 cup olive oil
  • 1/4 cup wine vinegar
  • 1/2 cup fresh herbs, chopped


Fire your oven until it reaches 700ºF, and then allow the temperature to fall slightly, while maintaining a live fire.

Take tomatoes and slice them in half and fry cut side in hot olive oil. Keep them well separated, not crowded so they brown, not steam. Do not move them, and let them brown for about 4 minutes. You can either sear the tomatoes in your Forno Bravo oven, or on a cook top.

Allow the tomatoes to cool, and the place the seared side up in a terracotta dish.

Use the wine vinegar to deglaze the frying pan. Then add the oil and vinegar mixture to the tomatoes. Top each tomato half with fresh herbs.

Return to you oven to bake and heat through, about 15 minutes.

Serve hot or cold.

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seared tomatoes