I love many versions of baked stuffed tomatoes, but the simple recipe of Torquato Innocenti, who sells tomatoes in Florence's Piazza Santo Spirito market, is my favorite. Nothing more than garlic, basil or parsley, and "good oil" fills the tomatoes.
Recipe information
Yield
Serves 4 to 6
Ingredients
15 vine-ripened plum tomatoes
1/2 cup packed fresh basil or flat-leafed parsley leaves, washed well and spun dry
4 garlic cloves
1/4 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Preparation
Step 1
Preheat oven to 400° F.
Step 2
Halve tomatoes lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
Step 3
In a small food processor blend basil, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half.
Step 4
Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.
Reprinted with permission from Red, White, and Greens: The Italian Way With Vegetables, copyright 1996 by Faith Willinger. Buy the full book on Amazon.
