Tomato Confit With Alice

INGREDIENTS

INSTRUCTIONS

Heat oven to 375 degrees. Line the bottom of a baking dish (choose one
large enough to hold tomatoes snuggly) with 12 large basil leaves.
Core and skin tomatoes. To skin, submerge tomatoes in boiling water
for 1 minute; remove and let cool or place in ice water bath; remove
skin.  Place tomatoes in dish, core-side down on the bed of basil. Pour
olive oil into baking dish; oil should cover 1/4 of the tomatoes'
height, 1/2 to 3/4 inch. Thinly slice 1 garlic clove and sprinkle  over
tomatoes. Bake for 45 to 60 minutes until tomatoes are soft and
lightly caramelized.  Meanwhile, lightly drizzle bread with olive oil;
toast in oven until  golden brown. Rub warm bread slices with halved
garlic cloves and top  with tomatoes and remaining basil (cut into thin
strips).  Makes 6 first-course servings.  Source: "Martha Stewart
Living - <www.marthastewart.com>" S(Formatted  for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 28 Calories (kcal);
trace Total Fat; (10% calories from  fat); 1g Protein; 6g Carbohydrate;
0mg Cholesterol; 11mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Recipe by:
Recipe from Alice Waters, proprietor and chef, Chez  Panisse,
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 234.9mg
Potassium: 314.4mg
Carbohydrates: 7.1g
Fiber: 1.7g
Sugar: 3.9g
Protein: 1.4g