Tomato confit with alice

Yield: 6 servings

Measure Ingredient
6 larges Tomatoes
15 larges Basil leaves
3 \N Cloves garlic
\N \N Olive oil
12 slices Tuscan bread; 1/2\" thick

Heat oven to 375 degrees. Line the bottom of a baking dish (choose one large enough to hold tomatoes snuggly) with 12 large basil leaves.

Core and skin tomatoes. To skin, submerge tomatoes in boiling water for 1 minute; remove and let cool or place in ice water bath; remove skin.

Place tomatoes in dish, core-side down on the bed of basil. Pour olive oil into baking dish; oil should cover ¼ of the tomatoes' height, ½ to ¾ inch. Thinly slice 1 garlic clove and sprinkle over tomatoes. Bake for 45 to 60 minutes until tomatoes are soft and lightly caramelized.

Meanwhile, lightly drizzle bread with olive oil; toast in oven until golden brown. Rub warm bread slices with halved garlic cloves and top with tomatoes and remaining basil (cut into thin strips).

Makes 6 first-course servings.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 28 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Alice Waters, proprietor and chef, Chez Panisse, Converted by MM_Buster v2.0n.

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