Garlic-baked tomatoes add a homemade touch that's sure to impress. The red tomatoes and green basil add holiday flair, while a spike of chile oil perks up the appetizer buffet.
Halve and core 8 oz vine ripened tomatoes. Insert a thin slice of garlic into each (you'll need 2 cloves total) and place on a cookie tray. Sprinkle with salt and brown sugar. Bake in a preheated 400-degree oven for 1 hour until dry. Chill.
When ready to serve, toss cooked tomatoes in a serving bowl with 2 cups mixed olives (green and Kalamata, pitted but not chopped), 8 oz feta cheese cubes, 2 Tbsp chile oil, 2 Tbsp olive oil and zest of ½ lemon. Top with a handful of whole basil leaves.
Where to shop:
Choice Produce for vine ripened tomatoes (Troy says they cook down to about ¾ of their size) and organic basil
Quality Cheese for feta: choose from packages of sheep's milk feta from France or Greek-style cow's milk feta from Wisconsin
DeLaurenti's for a selection of olives