Stuffed tomatoes

Serves: 4-6

Ingredients:

• 3 large firm ripe tomatoes, halved crosswise
• 2 tablespoon dry vermouth or sherry
• Salt, to taste
• 3 cups loosely packed flat leaf parsley leaves, finely chopped
• 2 tablespoon salted capers, soaked, drained, and chopped
• 1 tablespoon finely chopped fresh
• Oregano
• 2 cloves garlic, finely chopped
• 2 tablespoon dried bread crumbs
• 2 tablespoon extra virgin olive oil

Preparation:

Heat oven to 500. Using your fingers, remove the seeds from the tomatoes. Pour vermouth or sherry into an 8×8 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.

Irene Milito