Neapolitan Tomato Halves

Name: Neapolitan Tomato Halves
Yield: Four servings.
Ingredients: 1 tablespoon chopped fresh basil; 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary; 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary; 4 firm-fleshed but ripe tomatoes; Oil; 1 or 2 cloves garlic; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

This cold appetizer, served as a first course, is admirably suited to an antipasto that might also include cold tuna with lemon wedges, pimientos, flat anchovies, black olives, hot Italian green peppers, sliced salami, and the like.

Ingredients

4 firm-fleshed but ripe tomatoes
1 or 2 cloves garlic
Oil
Salt and

Starter
Gluten-free
Vegan

Method

The tomatoes for this recipe should not be peeled. Pare into and around the stem end and discard the core. Slice each tomato in half.
Cut the garlic lengthwise into very thin slivers. Make several small gashes into the cut portions of the tomatoes and stash each gash with a sliver of garlic.
Oil a baking dish and arrange the tomatoes