Application Guide

loosen their charred skin.
Cut open one side of a pepper and pull out the seeds, ribs, and stem; discard them.
Holding the pepper over a small bowl, peel off the skin using a paring knife. The
bowl will collect the juices. If some of the skin sticks, rinse the pepper under cold
running water. Repeat until all the peppers are seeded and peeled. (You can store
the peppers in their juices in a covered container in the refrigerator for up to 3
days, if you wish.)
Cut each pepper into 5 or 6 large pieces and place the pieces in 4 individual gratin
dishes. Drizzle each with a tablespoon of oil, some garlic, and any collected
juices.
Combine the parsley, basil, and oregano. Distribute the mixture evenly among the 4
dishes. Top the pepper pieces and herbs in each dish with a slice of cheese. Place
the dishes under a broiler and broil until the cheese bubbles and begins to brown.
Serve immediately.
Basil-Baked Tomatoes
Makes 4 dozen tomato halves, about 1 quart
Use these tomatoes as an ingredient in bread or as an antipasto served with bread, or
toss them with pasta or drop them onto pizza or focaccia instead of fresh tomatoes.
Once you try these, you will want to have them around all the time. They are, for their
sublime flavor and real versatility, a perfect pantry staple. They are especially good
with country breads.
24 small, ripe Roma tomatoes
2
/
3
cup olive oil
3
/
4
cup chopped fresh basil
6 cloves garlic, peeled and minced
Preheat the oven to 200°F. Line a large 17-by-11-inch baking sheet with parchment
paper.
Cut the tomatoes in half lengthwise, removing the stems, if necessary. Place the
tomatoes in a shallow bowl, and toss them with the olive oil so that they are
evenly coated. Arrange the tomatoes, cut side up, on the baking sheet. (All the
tomatoes should fit on one sheet.) Sprinkle them evenly with the chopped basil
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