Tomato Platter with Herb Oil

Tomato Platter with Herb Oil

1/2 cup cold pressed sunflower oil or pumpkin seed oil

6 fresh chives, torn in quarters 

1/2 cup packed fresh basil

1 tsp fresh rosemary

1 small clove garlic, minced 

1/2 tsp Salt 

1/2 tsp Freshly ground pepper 

8 - 12 heirloom tomatoes and/or 1 - 2 cups cherry, grape or mini tomatoes, whatever is in season

1 tbsp roasted pumpkin or sunflower seeds 

Kosher salt 

Combine oil, chives, basil, Rosemary, garlic, salt and pepper in a mini chopper or use a stick blender to purée until fairly smooth. Cover and let stand for 4 hours at room temperature. Or refridgerate for up to one day and then allow to come to room temperature for a minimum of 4 hours before using. 

Cut tomatoes cross wise into thick slices if large or cut in half crosswise if small. Mini tomatoes can be left whole. Arrange on a platter. Drissle with herb oil, sprinkle with toasted pumpkin or sesame seeds, kosher salt and serve. 

Serves 12