Mint & Basil Tomatoes



Mint and Basil Tomatoes

Recipe by:

Chef James Bain


2 lg. summer tomatoes

4 tbl. basil, chopped

4 tbl. mint, chopped

4 tbl. olive oil

Salt and Pepper

Cut tomatoes into 1/2 inch pieces. Pat dry with paper towel. Divide the Basil and Mint evenly on tomato slices pressing to hold.

Season with salt and pepper.

Heat oil in frying pan and carefully drop slices in oil. Fry on both sides for 1 minute. Put the tomatoes on a plate and drizzle a little oil on them to finish.