Herbed Tomatoes

Directions

1. 1
   Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
2. 2
   Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds.
3. 3
   Lightly brush or drizzle your pan with olive oil.
4. 4
   Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
5. 5
   Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate.
6. 6
   Lightly salt the cut sides.
7. 7
   In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt about 1/2 teaspoon.
8. 8
   When you have a fairly smooth paste, mix in the chopped herbs and olive oil.
9. 9
   Taste.
10. 10
    Adjust salt until the paste is very well seasoned.
11. 11
    Divide the herb paste among the cut sides of the tomatoes, using it all.
12. 12
    There should be a thick, herby blanket on each.
13. 13
    Eat warm or at room temperature or cool.