This simple recipe intensifies the flavor of ripe tomatoes.
Yield: serves 4-8
- 4 medium ripe tomatoes
- 2-3 cloves garlic, peeled
- 2 sprigs fresh rosemary
- 1⁄4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Set oven rack in top third of oven, then preheat broiler. Cut the tomatoes in half crosswise and arrange in a baking dish, cut side up. Thinly slice and set aside. Strip leaves from the rosemary and set aside. Stud cut side of tomatoes with the garlic slices and most of the rosemary leaves, sprinkling the remaining rosemary on top. Drizzle tomatoes with the olive oil and season to taste with salt and freshly ground black pepper. Broil tomatoes until garlic begins to brown and tomatoes render juice, 15–20 minutes. Set aside to let cool to room temperature. Spoon rendered juices over tomatoes before serving.