Stuffed Tomatoes Recipe | SAVEUR

Stuffed Tomatoes

Stuffed Tomatoes

Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.

Maxime Iattoni

Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.

Stuffed Tomatoes
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
serves 4-6

Ingredients

3 large firm-ripe tomatoes (about 1 12 lbs.), halved crosswise
2 tbsp. dry vermouth or sherry
Kosher salt, to taste
3 cups loosely packed flat-leaf parsley leaves, finely chopped
2 tbsp. salted capers, soaked, drained, and chopped
1 tbsp. finely chopped fresh oregano
2 cloves garlic, finely chopped
2 tbsp. dried bread crumbs
2 tbsp. extra-virgin olive oil

Instructions

Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes. Pour vermouth or sherry into an 8"x8" baking pan and place tomatoes on top, cut side facing up; season with salt. Combine parsley, capers, oregano, and garlic and sprinkle over tomatoes.
Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10-15 minutes. Serve hot or at room temperature.

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