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Recipe: Slashed and Stuffed Garden Tomatoes

Side Dishes - Assorted
SLASHED AND STUFFED GARDEN TOMATOES

6 ripe tomatoes (2 to 3 lbs.)
6 tbsp. unsalted butter
6 fresh basil leaves
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Put the tomatoes in a baking dish and make a shallow slash in each tomato right by the stem.

Poke a finger into the tomato to make a hole and stuff with 1 tablespoon of butter and a basil leaf. Coat the tomatoes with olive oil, sprinkle with salt and pepper.

Roast until the skins begin to shrivel and the tomatoes are warmed through, 20 to 30 minutes, depending on size.

Serves 4 to 6
Source: Tyler Florence/Turning Leaf Vineyards
MsgID: 3144336
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 20, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: June 20, 2007 Recipe Swap (6 Recipes)
  Betsy at Recipelink.com
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3 Recipe: Slashed and Stuffed Garden Tomatoes
  Betsy at Recipelink.com
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5 Recipe: Ricotta Souffle Pancakes with Raspberries
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7 Recipe: Tropical Baked Beans
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