Skillet-grilled Plum Tomatoes

Wash the plum tomatoes and pat dry with paper towels. Cut each tomato in half lengthwise, keeping the stem end intact if possible.

In a small bowl, combine the chopped parsley, crumbled leaf basil, crumbled leaf oregano, salt, and pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Place the tomato halves cut-side down in the hot skillet. Grill for 3-4 minutes until the cut surfaces are caramelized and softened.

Flip the tomatoes carefully with tongs and cook the skin side for another 2-3 minutes until slightly charred.

Transfer the grilled tomatoes to a serving platter and sprinkle the herb mixture evenly over the hot tomatoes. Serve immediately.