The combination of fresh mint and basil leaves is
delicious with baked tomatoes.
More of Linda's delicious
for more great ideas.
Baked Tomatoes with Mint and Basil
Prep time: 15 min
Cook time: 25 min
4 medium-size firm ripe
tomatoes, halved and seeded
1/2 cup extra-virgin
olive oil, divided
garlic cloves, minced
5 to 6 fresh
mint leaves, finely shredded
1/2 cup loosely-packed and finely-shredded fresh
Salt and freshly ground pepper
Preheat oven to 350 degrees F. Place tomatoes, cut side down, on paper towels to drain excess juices. Using a muffin tin, cover the bottom of the cups to be used with some of the olive oil.
In a small bowl, combine the garlic, mint, and basil with a few drops of olive oil. Place tomato halves in muffin cups; sprinkle the salt and pepper over the tomatoes. Divide the herb mixture between the tomatoes, placing the mixture in the tomato cavities. Dribble the tops lightly with remaining olive oil.
Bake 20 to 25 minutes or until the tomatoes are soft and the tops are lightly browned. Remove from oven.
Serve hot alongside meat or fish, or at room temperature as an appetizer.
Makes 4 servings.