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Alice Waters' Baked Tomatoes with
Garlic and Basil

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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
Salt
10 basil leaves
6 garlic cloves, chopped

 Core the tomatoes and place them snugly, core-side down, in a baking
dish. Salt liberally and tuck the basil leaves around the tomatoes. Put the
olive oil 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
of their 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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