This warm heirloom tomatoes simmered in olive oil recipe is flavored with garlic and oregano and topped with sliced green olives and crumbled feta cheese. The tomatoes are salted prior to cooking to bring out their sweetness and draw a bit of water out so they can soak up the flavors of the dish.

Gather up your ingredients.

Place a cooling rack on top of a sheet pan and spread 1/2 teaspoon of Kosher salt over the top of the tomatoes. Turn the tomatoes over and cover with the remaining Kosher salt. Allow to sit for 10-15 minutes.

Warm a large skillet on medium-low heat and add the olive oil and garlic. Let the garlic cook for 1-2 minutes, until fragrant. Add the dried oregano, stirring to combine. Cook 1-2 minutes more.

Add tomatoes to the pan, spreading them in an even layer. Turn the heat up just a bit and then cover for 3 minutes, allowing the tomatoes to soften. Add the olives, recover and cook 2 minutes more.

Finally, remove from heat, sprinkle with red wine vinegar and top with feta. Serve warm.

Hint: This Warm Heirloom Tomatoes Simmered in Olive Oil dish makes the most delicious sauce. I recommend sopping it up with some delicious No-Knead Bread.

This dish is best served warm and fresh. However, if you do have leftovers, be sure to allow the heirloom tomatoes and sauce to cool completely. Add them to an airtight container and store in the refrigerator up to three days. To re-heat, simply warm through in a frying pan.

Some other fantastic salads that have tomatoes in them include my Greek Summer Salad, Caprese Salad, and Pesto Pasta Salad.

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