The herbs I use in the summer months are from my garden. In the late spring, I usually plant basil, oregano, cilantro, rosemary, thyme, and parsley in pots on the back patio. I am able to cut them fresh each morning as I need them. Of course, you certainly don’t have to restrict your herbed tomatoes to just these herbs. You can also use any variety of tomatoes. Experiment and enjoy.
These are a great side dish with almost everything. I serve them with my egg dishes for breakfast. If there are any left over, I toss them with greens for a salad for lunch or use them in a sandwich. These are the herbs I normally use but you can use other types. Experimenting is fun!
- Grape or Roma Grape tomatoes cut in half or campari tomatoes sliced (about 6 grape or 3 Roma grape or 1 campari per person), and (my new favorite) husk tomatoes (about 6 per person).
- Chopped fresh Italian & curly parsley, chopped fresh basil,
- Sea Salt,
- Lemon Pepper
Cut the tomatoes and set aside until you are ready to serve. Just before serving, toss with herb mixture.
Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts