Sicily, Italy, Western Europe, Tomatoes and Basil, Staple Items in the Southern Italian Kitchen
...Tomatoes and Basil...
Ken Scicluna
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La Belle Cuisine - More Vegetable Recipes

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Alice Waters' Baked Tomatoes with
Garlic and Basil

 

 

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"The best way to eat [tomatoes] is in the garden, warm and
pungent from the vine, so that one can suck unashamedly,
and bend over if any of the juice escapes."
~ M.F.K. Fisher


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Tomatoes and Basil at Farmers' Market, Savannah, Georgia, USA
Tomatoes and Basil at Farmers' Market, Savannah, Georgia, USA
Joanne Wells
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La Belle Cuisine

 


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
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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