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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A lovely brunch or side dish. The recipe was developed by a young Frenchman, Olivier Goubeau, who was residing at our home in Ohio for a summer a few years ago. He was camping for a time and first introduced it to me there, where he prepared it right over the campfire. Simple and refreshing! Ingredients:
4 large fresh tomatoes |
1 cup mozzarella cheese, shredded |
1/2 cup fresh basil leaf, whole |
1/4 cup extra virgin olive oil |
2 fresh garlic cloves, minced |
salt (optional) |
cooking spray |
Directions:
1. Pre-heat your oven to 400-degrees F.
2. Cut the tops off the tomatoes and discard the tops.
3. Place the four tomatoes (right side up) on a baking pan that has been sprayed with cooking spray.
4. Top each tomato with the cheese, garlic, salt (if using), and fresh basil leaves. Drizzle olive oil over the top of each.
5. Bake the tomatoes for about 15-20 minutes.
6. Serve hot.
7. NOTE: Fresh garden tomatoes are the best for this and I prefer either Beefsteak or Super Beefsteak tomatoes when I can get them.
8. Also, when camping, simply place a cast iron, greased griddle or large skillet directly on the hot coals, set the tomatoes on it and make a tent of doubled-over aluminum foil to put over them. Check them after 10 minutes.
9. Enjoy!
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