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Stuffed Tomatoes with CapersJan 17 '00 Write an essay on this topic.This is absolutely delicious and if you happen to have home-grown tomatoes, it's even better! 6 medium to large tomatoes 1/3 cup plain bread crumbs 1/3 cup grated parmesan cheese 1 T. finely chopped fresh basil sliced or shredded mozzarella cheese 4-5 sun dried tomatoes - diced (if dried, put in boiling water for 1 min) 1/3 cup olive oil salt & pepper to taste 1/4 cup parsley 2 T. capers Preheat oven to 350 degrees. Cut tomatoes in half - not through the stem attachment. The stem attachment should become the bottom of one half. Carefully cut it out without making too big of a hole. Remove the seeds and tomato insides while leaving the walls intact. Chop the insides and set aside. Turn the tomato halves upside down to drain on a paper towel. Mix the bread crumbs, grated cheese, capers, basil, parsley, tomato insides, sun dried tomatoes, salt & pepper. Blend in the olive oil. Stuff tomatoes with mixture, adding oil if it seems too dry. Place on a lightly greased baking sheet with stuffing facing up. Bake for 20 minutes. Allow more time for large tomatoes - watch closely. Top with mozzarella and bake 5-10 minutes longer until it melts. Enjoy!  |
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