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.

A Message from our Provider:

“Man is surrounded by the wonders of God.”