Oven-Baked Tomatoes

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Hothouse tomatoes are increasingly popular, and their flavor is worth paying for. We suggest buying them during the majority of the year, when ordinary tomatoes are never really ripe.

Ingredients

	8	tomatoes, about 5 or 6 ounces each
	3	garlic cloves, minced
	3	Tbsp. extra-virgin olive oil
	~	Salt and freshly ground pepper to taste

Steps

Preheat the oven to 350°F. Cut a tiny slice off the bottom of each tomato so it can sit upright. Cut the tomatoes in half horizontally. Arrange in a 9-by-13-inch baking dish. Mix the garlic and olive oil and drizzle over each tomato. Sprinkle with salt and pepper. Bake for 30 minutes.
Remove the pan from the oven, preheat the broiler, and position a rack as close to the heat source as possible. Place the tomatoes under the broiler until lightly browned, about 2 minutes. Serve 2 tomato halves per person.
Set aside 8 tomato halves and the pan juices to cool. Cover and refrigerate the reserved tomatoes and juice for up to 7 days.

Notes

Serves 4, with 8 tomato halves and pan juices reserved for Tomato-Bread Soup with Parmesan

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.