- 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
- 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.
- Whisk vinegar and 1/4 cup extra-virgin olive oil in bowl. Season with salt and pepper. Pour over warm peas; toss. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.
- 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.