Torquato's Herb and Garlic Baked Tomatoes

I love many versions of baked stuffed tomatoes, but the simple recipe of Torquato Innocenti, a tomato seller in Florence's Piazza Santo Spirito market, is my favorite. Nothing more than garlic, basil or parsley, and "good oil" fills the tomatoes.

Torquato's Herb and Garlic Baked Tomatoes
Serves 4 to 6

15 vine-ripened plum tomatoes

1/2 cup packed fresh basil or flat-leafed parsley leaves, washed well and spun dry

4 garlic cloves

1/4 cup extra-virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

Preheat oven to 400° F.

Halve tomatoes lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.

In a small food processor blend basil, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half.

Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.