- 15 vine-ripened plum tomatoes
- 1/2 cup packed fresh basil or flat-leafed parsley leaves, washed well and spun dry
- 4 garlic cloves
- 1/4 cup extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
- Preheat oven to 400° F.
- Halve tomatoes lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
- In a small food processor blend basil, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half.
- Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.