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The secret to this recipe is
in the fresh bread crumbs.
They give a flavor and consistency you just won't get with the
store-bought variety, and the extra step is well worth the effort.
Ingredients (serves 6)
·
6 ripe
tomatoes
·
3 to 4
slices slightly stale white bread (to make about 1 cup of bread
crumbs)
·
1/2 cup
fresh parsley, finely chopped
·
1 Tbs
finely chopped fresh basil, or 2 tsp dried basil
·
A pinch
of fresh or dried thyme
·
1 garlic
clove, finely chopped
·
Salt and
freshly ground black pepper to taste
·
1/3 cup
olive oil
Cut the tomatoes in half crosswise and scoop out the seeds with a
spoon or your finger.
Sprinkle the insides of the tomatoes with a little salt and place
them upside down on paper towels to drain for 10 to 15 minutes.
Process the slices of bread in a food processor or blender until
they are coarse in texture.
Do not over process them.
In a mixing bowl combine 1 cup of the bread crumbs, the parsley,
basil, thyme, garlic, olive oil, and salt and pepper to taste.
Fill each tomato half with about 2 tablespoons of the mixture,
mounding it a little in the center.
Place the tomatoes on a greased baking sheet and bake at 375F (190C)
for 20 minutes.
Serve them hot, or chill in the refrigerator for at least 1 hour and
serve cold. |