Heirloom Tomatoes with Shell Beans Vinaigrette
['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.
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