Ingredients
Preparation
Small sweet tomatoes, either peeled or unpeeled, are excellent stuffed with breadcrumbs and garlic, then baked. Make a mixture of fresh breadcrumbs (page 40), chopped garlic, and chopped basil; the proportions of the stuffing can vary; I like it with lots of garlic. Core the tomatoes and cut them in half horizontally. Loosen the seeds and squeeze them out. Season the tomatoes with salt and pepper, and fill the seed cavities with the breadcrumb mixture. Preheat the oven to 375°F. Fit the tomatoes in a single layer in a gratin dish and drizzle olive oil over each one. Bake for 20 to 30 minutes, until nicely browned.
In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.
Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.
