• 8-9 heirloom tomatoes
  • 1 bunch fresh basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 cup olive oil
  • Salt
  • Mortar and pestle
  • Pepper grinder
  • Serrated knife
  • Serving plate
  • Colander


  1. Slice your tomatoes to 1/2 in thick, place them in a colander and sprinkle with a good dusting of salt. Let them sit there for about 30 minutes and allow the salt to draw out the juice.
  2. To make herb oil, add the basil and other herbs in a mortar and pestle with a pinch of salt until it's a paste. Add the paste to the olive oil and mix.
  3. Assemble tomatoes on a serving plate, drizzle with herb oil and finish with ground pepper.