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Stuffed Tomatoes
Stuffed Tomatoes
(Pomodori Ripieni)
 
 
Ingredients:

8 tomatoes (rounded - medium size)
A few sprigs of rosemary
2 or 3 cloves of garlic (finely chopped)
1 dry baguette (2 weeks old)
2 fluid oz (60 ml) extra virgin olive oil
Salt and black pepper for seasoning 

Directions:

Wash the tomatoes and then dry them.

Cut the topside.

Take a small spoon with a sharp edge and carve into the tomato removing the core part. Do that over a bowl, so that all the tomato contents falls into the bowl.

Then, discard the hard part and leave the liquid part (juice with seeds) in the bowl. You should have enough liquid to have about half glass of tomato liquid.

Sprinkle each tomato inside with salt.

Turn the tomatoes hole down in a colander and leave them to rest for about 30 minutes.

Meanwhile, you can grate the baguette to make breadcrumbs.

Sprinkle the breadcrumbs with salt and stir.

Sprinkle with black pepper and stir.

Remove the leaves from the rosemary sprigs. The quantity of leaves is up to you, according to your taste.

Chop the leaves (the thinner the better), add them to the bowl and stir.

Chop the garlic (the thinner the better), add it to the bowl and stir.

Add the half glass of tomato liquid and stir.

Add the olive oil and stir. The mixture should not be too wet, but still a bit crumbly.

Now, stuff the tomatoes, lay them onto an oven dish and put some drops (something like a tsp) of olive oil onto every tomato and then sprinkle the bottom with a little more olive oil. If you like, you can put some garlic cloves on the bottom of the oven dish to enhance with the garlic flavor.

Pre-heat the oven at 375 F. (190 C) and cook for 30-40 minutes or until the crumbs at the top become golden brown.

When you think it is ready, take the dish out of the oven and serve. Serves 4 (side dish).
 
That's it!
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