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December 15, 2018
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Oven-Baked Tomatoes

This recipe serves 4, with 8 tomato halves and pan juices reserved for Tomato Bread Soup with Parmesan. Hothouse tomatoes are increasingly popular, and their flavor is worth the price. We suggest buying them during the majority of the year, when ordinary tomatoes are never really ripe.

  • 8 tomatoes, about 5 or 6 ounces each

  • 3 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. 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.

Sunday, December 15, 2002

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