Heirloom Tomatoes with Shell Bean Vinaigrette

Ingredients: 1 tablespoon olive oil 1 cup chopped sweet onion (such as Vidalia or Maui) 4 garlic cloves, minced 1 bay leaf 1/2 teaspoon plus 1 tablespoon chopped fresh thyme 4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces) 2 cups low-salt chicken broth 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 4 fresh medium basil leaves, thinly sliced 4 medium heirloom tomatoes (different varieties, if possible), sliced Instructions: Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper. Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes. http://www.epicurious.com/recipes/food/views/heirloom-tomatoes-with-shell-beans-vinaigrette-353850