Prep 5 mins
Cook 20 mins
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!
- 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
- Pre-heat your oven to 400-degrees F.
- Cut the tops off the tomatoes and discard the tops.
- Place the four tomatoes (right side up) on a baking pan that has been sprayed with cooking spray.
- Top each tomato with the cheese, garlic, salt (if using), and fresh basil leaves. Drizzle olive oil over the top of each.
- Bake the tomatoes for about 15-20 minutes.
- Serve hot.
- NOTE: Fresh garden tomatoes are the best for this and I prefer either Beefsteak or Super Beefsteak tomatoes when I can get them.
- 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.