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Alice Waters' Baked Tomatoes with
Garlic and Basil
"The baked tomatoes are delicious cold the next
day and make wonderful summertime picnic fare."
6 medium [vine-ripened] tomatoes
Extra virgin olive oil
Academia Barilla 100% Italian
Unfiltered Extra-Virgin Olive Oil
10 basil leaves
6 garlic cloves, chopped
Core the tomatoes and place them snugly, core-side down, in a
dish. Salt liberally and tuck the basil leaves around the tomatoes. Put the
in about 1/4 the way up the tomatoes. Make sure to submerge
the basil leaves by pushing
them into the oil (they will burn otherwise).
Add the chopped cloves of garlic.
Place in a
350-degree F. oven and cook for 1 to 1 1/4 hours, until the tomatoes are very soft and browning a
bit on top.
To serve, gently spoon the tomatoes onto a serving dish with a bit
sauce and a fresh basil leaf. The baked tomatoes are delicious
cold the next day and make wonderful summertime picnic fare.
Makes 6 servings.
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