Courtesy of Olio’s Ben Poremba
½ cup extra virgin olive oil, plus more for garnish
½ cup grape seed oil
½ cup red wine vinegar
2 garlic cloves, shaved or thinly sliced, plus more for toast
1 Serrano pepper, shaved or thinly sliced
1 tablespoon Urfa pepper
1 teaspoon dried mint
cherry or grape tomatoes
Baguette, ciabatta, or Rustic Country Bread slices, for serving
Basil, cilantro, mint, and parsley, for garnish
In a mixing bowl, combine the olive oil, grape seed oil, red wine vinegar, garlic, Serrano pepper, Urfa pepper and mint. Set aside.
On a sheet tray, arrange the tomatoes in rows. With small handheld torch, char the tomatoes on all sides. (If you don’t own a torch, use a grill.) While the tomatoes are still hot, immediately submerge them in the marinade. Tomatoes will keep up to one week.
To serve, toast bread in an oven or on a grill. Generously rub with fresh garlic, and top with the tomato mixture. Drizzle with additional olive oil and sprinkle with sea salt. Garnish with the herbs and serve immediately.