Mediterranean Stuffed Tomatoes With Garlic
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 large beefsteak tomatoes
Salt as needed
1 cup finely-cubed French bread
1 tablespoon chile olive oil
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
2 bulbs garlic, roasted and cooled
and cloves squeezed from skins
1/2 cup grated Parmesan cheese

Preparation

1 Slice 1/2 inch off top of tomatoes. Scoop out pulp, leaving thick shell so tomatoes will hold their shape. Lightly sprinkle inside of tomatoes with salt. 2 Invert tomatoes on paper towels; let drain for 15 minutes. 3 Preheat oven to 350 degrees. Toss bread with chile olive oil. Spread bread on baking sheet. Bake until golden, about 12 to 15 minutes. Place bread in large mixing bowl. Add feta, artichokes, basil, olives, oregano, pepper and garlic. 4 Mix thoroughly. 5 On baking sheet, fill tomato shells with mixture. Top with Parmesan cheese. 6 Bake until golden, about 20 minutes.

About


NOTE: Chile olive oil is available at specialty stores, or you can make your own by adding red pepper flakes, to taste, to olive oil.