Tomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss.

Tomatoes stuffed with basil and garlic

4 medium-large firm ripe tomatoes
2 fat cloves of garlic, halved lengthways
4 large basil leaves
sea-salt
olive oil

Preheat the oven to 350 F. Find an ovenproof dish that will hold tomatoes snugly – you want a tight fit. Core...
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(yield 1/3 to 1/3 cup herbal oil)

3 cups of basil leaves to 1 cup olive oil, OR;
1 cup of chives (snipped into thirds) to 1 cup canola or light olive oil, OR;
4 cups packed parsley leaves to 1 cup canola or grapeseed oil

Bring a large pot of salted water to boil (1/4 cup kosher salt per quart). Place herb of choice in strainer and dip in boiling water for 15 seconds. Immediately plunge into a bowl of ice water until cold. Drain herbs and squeeze out as much water as possible. Cut up well with sci...
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