Mediterranean Stuffed Tomatoes With Garlic
4 large beefsteak tomatoes
1 cup finely-cubed French bread
3/4 cup crumbled feta cheese
14 ounces canned water-packed artichoke hearts
drained and coarsely chopped
1/2 cup chopped fresh basil
1/2 cup coarsely chopped pitted black olives
1 tablespoon fresh oregano or 1 tsp dried oregano
1 teaspoon freshly ground black pepper
and cloves squeezed from skins
1/2 cup grated Parmesan cheese
Invert tomatoes on paper towels; let drain for 15 minutes.
Bake until golden, about 20 minutes.