Poached Tomatoes and Onions in Olive Oil with Fresh Basil

There is nothing the taste of warm tomatoes poached with two fantastic flavors, hot stout garlic cloves and sweet crisp basil. Serve the tomatoes straight from the dish, provincial style. Include cuts of naturally prepared bread to gather up the diminished substance of the tomatoes and the flavored olive oil goodness.

Serves 6

Ingredients:

3 large tomatoes, peeled and cored

3 large onions, peeled and cored

12 fresh basil leaves

3-4 cups extra virgin olive oil

6 garlic cloves, peeled

½ teaspoon salt

¼ teaspoon freshly ground pepper

2-3 fresh basil leaves, julienned for garnish

1 loaf of artisan bread, sliced

Instructions:

1. Heat oven to 375ºF. Line the bottom of a large ovenproof dish with the basil leaves.

2. Place the tomatoes and onions core side down in the dish so they are snug but not touching.

3. Pour enough olive oil to cover the tomatoes and onions halfway. Add the garlic.

4. Bake for 45-60 minutes or until the tomatoes and onions are soft.

5. Sprinkle with salt, pepper and freshly sliced basil

6. Slice and toast the bread and serve with the warm tomatoes and onions.