Stuffed Tomatoes

Name: Stuffed Tomatoes
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 large firm-ripe tomatoes (about 1 1/2 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

Serves
serves 4-6

MAXIME IATTONI

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

Ingredients

3 large firm-ripe tomatoes (about 1 1/2 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

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Instructions

Step 1

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.