BAKED TOMATOES
This is a colorful accompaniment for a simple fish dish.
- 6 tomatoes
- ⅓ cup plus 2 tablespoons olive oil
- ¼ cup chopped parsley
- 2 garlic cloves, chopped
- 2 tablespoons capers
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup dry unflavored bread crumbs
- Salt and freshly ground pepper to taste
Instructions:
- Preheat oven to 350F (175C). Wash and dry tomatoes.
- Cut in half. Using a small spoon, remove seeds from tomatoes. Drain tomatoes cut side down on paper towels 15 to 20 minutes.
- Combine ⅓ cup oil, parsley, garlic, capers, Parmesan cheese, bread crumbs, salt and pepper in a medium bowl.
- Divide mixture between tomato halves. Place tomatoes in a 13 × 9-inch baking dish.
- Spoon 2 tablespoons oil over tops of tomatoes into dish. Bake 25 to 30 minutes or until filling is crisp and golden.
- Serve hot.