Ingredients
- 1 bulb garlic, end trimmed to expose cloves
- About 1/3 cup extra virgin olive (EVOO) for liberal drizzling, divided
- Salt and pepper
- 2 large baking potatoes
- 3-4 pounds ripe heirloom, plum and/or vine-ripe tomatoes
- 2 tablespoons fresh thyme
- 2-3 cups chicken or vegetable stock
- About 1 cup fresh basil, torn
- Freshly grated Parmigiano Reggiano cheese
Description
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Rachael Ray
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