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What You Need:
(To serve 6)
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½ cup finely chopped fresh parsley
1 tablespoon finely cut fresh basil or 2 teaspoons dried basil, crumbled
1 large garlic clove, finely chopped
1 teaspoon salt
Freshly ground black pepper
1/3 to ½ cup olive oil
6 firm ripe tomatoes, 3 to 4 inches in diameter
Salt
1 cup dry white homemade bread crumbs, not too fine in texture
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Translate this recipe:
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| How To Cook: |
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1. Cut the tomatoes in half crosswise. With a finger or the handle of a teaspoon, scoop out the seeds. Sprinkle the inside of the tomatoes with salt and turn them upside down to drain on paper towels. Preheat the oven to 375°.
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2. In a large mixing bowl, stir together the bread crumbs, parsley, basil, garlic, 1 teaspoon salt and a few grindings of pepper. Add enough olive oil to moisten the stuffing but still leave it crumbly. Fill each tomato half with about 2 tablespoons of the crumb mixture, patting it in and letting it mound up a little in the middle. Arrange the tomato halves in one or two lightly oiled shallow baking dishes; do not crowd them.
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3. Sprinkle a few drops of oil over each half. Bake in the upper third of the oven for 20 to 30 minutes, or until the tomatoes are tender but not limp. With a wide metal spatula, transfer the tomatoes to a heated platter and serve them hot. Or chill the tomatoes and serve them cold, sprinkled with chopped parsley.
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