• Ingredients: 18
  • Serves: 6

Sliced tomatoes with minted olive oil and basil with large tomatoes, each cut horizontally into 4 round slices, sugar, chopped fresh basil, additional fresh mint leaves.


  • 6 large tomatoes, each cut horizontally into 4 round slices
  • 1/8 tsp. sugar
  • 2 tbsps. chopped fresh basil
  • Additional fresh mint leaves

Special equipment:

  • a nonstick baking pad such as Silpat* or parchment paper
  • a wide mandoline or other manual slicer


  • Yellow ornmeal
  • 20 drained anchovy fillets
  • 20 oil-cured black olives, pitted
  • 1 tbsp. chopped fresh thyme

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. 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.

    For this step you will need

  2. Step 2 With machine running, add oil through feed tube and blend until smooth. Season with salt and pepper.
  3. Step 3 Let stand 3 hours at room temperature. (Can be made up to 3 days ahead. Cover minted oil and refrigerate.
  4. Step 4 Arrange tomato slices on platter; sprinkle sugar, then basil over slices. Drizzle 2 to 3 tablespoons minted oil atop tomatoes.

    For this step you will need

Nutrition information

Calories 325 Carbohydrates 2 g (1%)
Fat 36 g (56%) Protein 0 g (1%)
Saturated Fat 5 g (25%) Sodium 3 mg (0%)
Polyunsaturated Fat 4 g Fiber 1 g (2%)
Monounsaturated Fat 26 g Cholesterol 0