Plum Tomatoes with Olive Oil & Herbs

Three ripe Roma tomatoes, some fresh herbs, good olive oil, and black pepper. That’s the whole recipe, and it’s all it needs to be.

Roma tomatoes are the right choice here. They’re meatier and less watery than regular slicing tomatoes, so the slices hold their shape on the plate and don’t turn into a puddle. Slice them crosswise into rounds and fan them across individual plates.

The fresh minced herbs are listed generically, which means you get to choose. Basil is the obvious Italian pick. Oregano, thyme, or a mix of whatever’s growing on your windowsill all work. Mince them fine so they cling to the tomato slices.

A drizzle of your best olive oil and a few grinds of black pepper, and you’re at the table in five minutes flat.

Pro Tips

• Use the best extra-virgin olive oil you own. With this few ingredients, you taste every one of them
• Ripe tomatoes are non-negotiable here. Squeeze gently: they should give slightly but not feel mushy
• Let the tomatoes come to room temperature before serving. Straight from the fridge, they taste like nothing
• Add a pinch of flaky sea salt if the tomatoes need a little help