The Weekend Dish – Basil Tomatoes

_MG_9857 basil tomatoesHere we are in the midst of tomato season and perhaps, if you’re lucky, your counter has been overrun with a red sea of tomatoes inviting all sorts of possibilities. This Basil Tomatoes recipe enhances the tomato’s natural flavor with basil, garlic and roasting. The result is an elegant tomato which can be served along with bread or added to pasta or as an accompaniment to fish or meat however you choose you can’t go wrong.

_MG_9866 basil tomatoesThe tomatoes are peeled and cored and placed whole on a bed of basil leaves then garlic and olive oil are added. It’s that simple.

_MG_9868 basil tomoatoesPlace the dish in the oven and bake for an hour to an hour and a half. Your home will be filled with the most comforting and inviting aroma as an extra bonus. This recipe came to my attention via the rave reviews of a backyard son after having enjoyed it with Nana and Granddad one late summer night many years ago, and it has been a hit in this backyard house ever since.

_MG_9873 basil tomatoes

Buon Appetito!

~ Susan

 Basil Tomatoes

  • 8 tomatoes, peeled and cored. To peel the tomatoes, add to boiling water for 2 minutes and remove with a slotted spoon then plunge into ice water for a minute or so and the skin will slide off easily.
  • 1-2 bunches of basil leaves
  • olive oil
  • 2 cloves garlic

Place the basil leaves in a bed at the bottom of a pan big enough to hold the 8 tomatoes. Place the tomatoes, core side down, on top of the basil. Add olive oil to come half way up the sides of the tomatoes. Add the garlic to the pan, you can chop it or add more and leave the cloves whole. Bake at 350° for 1 – 1 1/2 hours until the tomatoes caramelize and become infused with the basil perfumed olive oil.Serve with bread, pasta or with fish or meat.

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