8 ripe large ripe tomatoes
10 tablespoons of extra virgin oil
2 onions chopped finely
Anchovy 1 can in oil (optional) but great for taste
2 medium garlic cloves finely chopped
2 cups of seasoned bread crumbs
6-8 black olives pitted and chopped
2 teaspoons of parsley (fresh or dry)
6 tablespoon of grated cheese (Parmesan or Romano)
1 tablespoon Mrs. Dash Italian Medley
Pinch of salt (optional)
Wash your tomatoes, cut the tops off each one. Scoop out the seeds with a teaspoon and discard the tops and the seeds. Once you do this put them on a paper towel covered plate to drain.
In a medium skillet, heat 6 tablespoons of olive oil over low heat, add the onions, and garlic stirring occasionally making sure not burn for 5-7 minutes or until tender. Remove the skillet from stove top and stir in the seasoned bread crumbs, olives, anchovy and all herbs.
Using a teaspoon, fill all the tomato shells with the crumb mixture, make sure not to tear the tomatoes. Place the stuffed tomato shells in a single layer, in a baking dish. Then sprinkle the shells with the grated cheese and remaining olive oil.
Bake in a preheated oven 350 for 20-25 minutes or until stuffed tomatoes are tender and golden brown.
These can be served warm or at room temperature. Serve them with meat, fish and pork or just as a side dish or even with pizza or for a pot luck event.
Great way to use up garden tomatoes when you have a lot left over from a season of gardening. Enjoy! These can also be stuffed with rice or meat like a stuffed pepper.