Stuffed baked tomatoes

[Guest guest]

[Ed.--This is fantastic for a potluck.]

 

POMODORI GRATINATI

Stuffed baked tomatoes

 

8 medium ripe local tomatoes, not too mild

Salt and freshly ground black pepper to taste

2 medium onions, finely chopped

2 cloves garlic, finely chopped

2 Tablespoons extra-virgin olive oil

1/4 cup fine dry bread crumbs

12 black olives, pitted and chopped Kalamata would

be fantastic here if you could ever find them pitted.]

1 Tablespoon pine nuts

1 Tablespoon raisins

1 Tablespoon capers

 

 

Rinse the tomatoes under cold running water and dry with paper towels. Cut

the core from the top of each tomato. Use a teaspoon to scoop

out the pulp and juice and place in a bowl. Sprinkle the whole tomatoes with

salt and pepper.

 

Saute the onion and garlic in the oil until soft, then add the tomato pulp

and juice and cook for 5 minutes, until it reduces a little.

 

Remove from heat and stir in the bread crumbs, olives, pine nuts,

raisins, and capers. Spoon the mixture into the tomatoes and place in an

oiled ovenproof dish. Bake in a preheated oven at 350°F for 30 minutes.

 

Serve hot or cold. [For a dinner with friends, I'd serve this with lima beans

on the side--the fresh or frozen kind, not canned!--cooked as usual and then

pan-seared in a little olive oil with plenty of garlic, just till the beans

start to color. and finished with a pinch of thyme and/or marjoram.]

Serves: 4

Source: Reader's Digest's /The Encyclopedia of Italian Cooking

 

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