Yield: 4 servings
|1¼ cup||Chopped flat-leaf parsley|
|3 smalls||Garlic cloves; minced|
|1 pinch||Red-pepper flakes|
|¾ cup||Bread crumbs|
|10||Plum tomatoes; halved lengthwise|
|¼ cup||Olive oil|
|Freshly ground black pepper|
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 ½ 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@...
Recipe by: Egidiana Maccioni
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