Stuffed Tomatoes
SERVES 6
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
6 large ripe tomatoes
Salt and freshly ground black pepper
1 bunch chopped fresh parsley
3 minced, peeled cloves garlic
3-4 tbsp. extra-virgin olive oil
1. Preheat oven to 450°. Cut tomatoes in half crosswise and season to taste with salt and pepper.
2. Mix together parsley and garlic in a small bowl. Press parsley mixture onto cut side of each tomato.
3. Arrange tomatoes, overlapping them slightly, in an 8'' x 11'' baking dish, drizzle with extra-virgin olive oil, and bake for 30 minutes. Reduce heat to 350° and continue baking until tomatoes are very tender, about 1 hour more.
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