By Zach Allen

This is a delicious condiment, served at B&B Ristorante — Mario Batali’s Las Vegas incarnation of his legendary restaurant Babbo in New York. You’ll find the same attention to ingredients, caliber of preparation, and exceptional service, but in the Venetian hotel instead of just off Washington Square.

At B&B they serve it with their beef Tagliata but it’s equally at home with a wide range of dishes. In fact, Chef Zach Allen even serves it with roasted fish. We love it too, especially on the steak sandwiches we make from leftover grilled ribeye (we always cook an extra) on nice thick country bread with aioli and arugula.

1 pint mixed cherry tomatoes
2 T chopped fresh rosemary
2 T chopped fresh thyme
DaVero 30-Weight Utility Olive Oil & Line Lube
DaVero Extra Virgin olive oil
DaVero red wine vinegar
salt & pepper

Preheat the oven to 450°.

Wash and dry the tomatoes, then toss with the chopped herbs, salt and pepper, and a couple of tablespoons of 30-weight. Place them on a sheet pan and roast until the tomatoes begin to blister.

Put the roasted tomatoes and herbs in a bowl, then cover with extra virgin. Taste first, then season with vinegar, salt, and pepper. If the tomatoes are really ripe and flavorful you won’t even need to add the vinegar!

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