| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tuscan |
|
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Chopped flat-leaf parsley |
| 3 |
sm |
Garlic cloves; minced |
| 1 |
pn |
Red-pepper flakes |
| 3/4 |
c |
Bread crumbs |
| 10 |
|
Plum tomatoes; halved lengthwise |
| 1/4 |
c |
Olive oil |
|
|
Coarse salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat oven to 400 degrees. In the bowl of a food processor, combine the
parsley, garlic, red-pepper flakes, and bread crumbs. Pulse until
bread-crumb mixture is combined. Remove all of the seeds and juice from the
tomatoes. Using a spoon, fill the remaining tomato flesh with the
bread-crumb mixture. Place the stuffed tomatoes in a shallow baking dish.
Drizzle tomatoes with oil; season with salt and pepper. Add 1/2 cup water
to bottom of baking dish. Cover dish tightly with foil. Bake tomatoes until
they are tender and the stuffing has cooked through, about 45 minutes. Heat
broiler. Remove baking dish from oven; remove aluminum foil. Broil until
crisp and slightly browned, 2 to 3 minutes. Serve. Serves 4.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Egidiana Maccioni co-owner; Le Cirque and Osteria del Circo, New York, NY
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Egidiana Maccioni
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