Broiled Summer Tomatoes

Fresh, high-summer tomatoes? Nothing compares.

Total Time:
Level: Easy
Serves: 4


  • 4 tomatoes (about 3 ½ inches across)
  • 6 tbsp. red wine vinegar
  • 4 finely chopped garlic cloves
  • ¼ c. chopped fresh basil
  • ½ tsp. coarse salt
  • ½ tsp. pepper
  • 1 ½ tbsp. extra-virgin olive oil


  1. Halve 4 tomatoes (about 3 ½ inches across) horizontally.
  2. Stir together 6 Tbsp red wine vinegar, 4 finely chopped garlic cloves, ¼ cup chopped fresh basil, ½ tsp coarse salt, and ½ tsp pepper in a roasting pan.
  3. Place tomatoes cut sides down, and let stand at room temperature for 30 minutes.
  4. Heat broiler.
  5. Flip tomatoes and drizzle with 2 Tbsp marinade, arranging garlic and basil on top of each. Drizzle with 1 ½ Tbsp extra-virgin olive oil.
  6. Broil tomatoes 4 to 6 inches from heat until golden on top and tomatoes are softened but not falling apart, 7 to 10 minutes.
  7. Just before serving, spoon more marinade on top.

85 cal, 6 g fat (1 g saturated), 2 g protein, 7 g carb, 4 g sugar, 2 g fiber, 250 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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