Pave of Tomato and Cabbage With Basil Broth

• 20 outer leaves of Napa cabbage
• 16 large vine-ripened red tomatoes
• 1 teaspoon vegetable oil
• 3/4 pound dry-aged goat cheese, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups basil broth (see recipe)

1. Preheat the oven to 300 degrees.
2. Remove the stems from the cabbage and plunge them into boiling water for 45 seconds.
3. Drain and cool completely under cold water.
4. Pat the leaves dry and set aside.
5. Use a sharp knife to cut the tomatoes into 1/4-inch slices.
6. Lightly oil a baking sheet; put the tomatoes on the sheet and put in the oven for 35 minutes.
7. Remove and set aside.
8. Increase oven to 350 degrees.
9. Use the remaining oil to grease an 8-by-12-inch baking pan; line the pan with foil.
10. Line the bottom of the pan with the cabbage leaves.
11. Sprinkle a layer of crumbled goat cheese on top of the cabbage.
12. Put a layer of tomatoes on the cheese, and repeat with layers of goat cheese and tomatoes until all ingredients are used.
13. Top with additional cabbage leaves.
14. Cover with foil and bake 40 minutes.
15. Remove pan from oven.
16. Put a pan of equal size on top of this pan, bottom side down, weigh it down with several bricks or heavy cans of food and refrigerate for several hours.
17. Remove weights and foil and cut the pie into 3-inch diamonds.
18. To serve, put 1 diamond in the bottom of each of 4 oven-proof serving dishes and warm in oven.
19. Ladle in 1/2 cup of basil broth and serve immediately.

outer, tomatoes, vegetable oil, goat cheese, salt, black pepper, basil broth

Taken from cooking.nytimes.com/recipes/3877 (may not work)