Name: Tomatoes Stuffed with Olives, Garlic And Parsley
Ingredients: 4 lg Ripe tomatoes; Salt and pepper; 2 sl Wholemeal bread; 1 Clove garlic; halved, up to 2; Olive oil; 2 oz Fresh parsley; chopped; 8 Black olives; pitted and finely; ; chopped

In a letter written from prison, Paul requested Timothy to bring him “the books” (2 Tim. 4:13). Charles Spurgeon, the nineteenth-century “prince of preachers,” expressed amazement at such a request from Paul: “He is inspired, and yet he wants books! He has been preaching at least for thirty years, and yet he wants books! He had seen the Lord, and yet he wants books! He had had a wider experience than most men, and yet he wants books! He had been caught up into the third heaven, and had heard things which it was unlawful for a men to utter, yet he wants books! He had written the major part of the New Testament, and yet he wants books! Spurgeon then reminds us, “He who will not use the thoughts of other men’s brains proves he has no brains of his own.”

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
		Alive &, Cooking	2	servings

INGREDIENTS

4	lg	Ripe tomatoes
		Salt and pepper
2	sl	Wholemeal bread
1		Clove garlic; halved, up to 2
		Olive oil
2	oz	Fresh parsley; chopped
8		Black olives; pitted and finely
		; chopped

INSTRUCTIONS

Cut the tomatoes in half, score the cut surface with a sharp knife, press
in some salt and when it has dissolved, turn the tomatoes upside down on a
plate and leave them for 1-2 hours.
Cut the crusts off the bread and rub on both sides with the garlic.
Sprinkle with olive oil and leave to soften. Mix the parsley with the
olives and bread, season well.
Squeeze the juice and pulp from the tomatoes and press in the bread and
parsley mixture.
Put the tomatoes into a gratin dish, sprinkle with more olive oil and cook
under the grill, slowly at first then closer to the heat to brown the
surface. Serve at once, with shavings of parmesan cheese on top if desired.
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