Stuffed Tomatoes

Site for original Recipe before changes: www.saveur.com

Ingredients

  • 3 large firm-ripe tomatoes (about 1 12 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

Instructions

  1. Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes.
  2. 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.
  3. Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10-15 minutes. Serve hot or at room temperature.