Almost two weeks ago, my daughter and I went out to Poolesville to visit the ailing horse, who I am happy to report is now recovered. We stopped at Homestead Farm where I bought a bunch of large ripe tomatoes. This is a terrific summer vegetable addition to your meal. It takes no time at all to put together, and about six or seven minutes under the broiler.
It reminds me of the broiled tomatoes we used to have when I was growing up, although my mother never, never, would have put evil garlic slices into the tomatoes. Her broiled tomatoes were topped with breadcrumbs and a pat of margarine. The breadcrumbs formed a crust and the tomatoes were squishy. We hat them about four times a week, along with corn on the cob and whatever else the garden was yielding up, like breaded, fried cucumbers. We usually ate outside at the picnic table under the Norway Maple by the pool, weather permitting, because the kitchen and dining room were hot. If you like tomatoes and garlic and have more tomatoes than you know what to do with, add this to your repertoire.
6 large firm ripe tomatoes
1 clove garlic
6 teaspoons olive oil
1 teaspoon chopped fresh or dried rosemary
freshly chopped basil
1. Core the tomatoes but do not peel. Cut the tomatoes in half.
2. Slice the garlic into wafer-thin slivers and insert the slivers into the tomato halves. Sprinkle with salt, and oil and rosemary. Rub the bottom of a baking dish with a little oil and arrange the tomatoes in the dish.
3. Place the tomatoes about three inches from a broiler flame and broil until hot and bubbling and edges of the tomatoes start to burn. Sprinkle with basil if desired and serve. Makes six servings.