A lovely summer dish. Be sure to make the oil several hours ahead.
Recipe information
Yield
Makes 6 servings
Ingredients
1 cup (packed) fresh mint leaves
1 cup olive oil
6 large tomatoes, each cut horizontally into 4 round slices
1/8 teaspoon sugar
2 tablespoons chopped fresh basil
Additional fresh mint leaves
Preparation
Step 1
Bring medium saucepan of water to boil. Add 1 cup packed mint and blanch 20 seconds. Drain. Transfer leaves to processor and blend well. With machine running, add oil through feed tube and blend until smooth. Season with salt and pepper. Let stand 3 hours at room temperature. (Can be made up to 3 days ahead. Cover minted oil and refrigerate. Bring to room temperature before using.)
Step 2
Arrange tomato slices on platter; sprinkle sugar, then basil over slices. Drizzle 2 to 3 tablespoons minted oil atop tomatoes. Season with salt and pepper. Garnish with additional mint leaves.
