Recipe: Slashed and Stuffed Garden Tomatoes

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