Sunday, March 07, 2010
Serves 12 as an appetizer or 6 as a first course.
Preheat oven to 400
6 medium-large ripe, firm, round tomatoes, almost 3 inches across
2 ounces boiled, unsmoked ham, chopped fine, about 1/2 cup
1/3 cup finely chopped onion
12 green olives, pitted and chopped finely or substitute capers
2 tbl chopped Italian parsley
2/3 cup freshly-grated Parmigiano-reggiano
5 tbls extra virgin olive oil
salt, black pepper
2 tbls fine, dry unflavored bread crumbs
Wash the tomatoes & cut them in half across their width. Scoop out the seeds. Place them, cut side up, on a baking pan large enough to hold them snugly.
In a small bowl combine the ham, onion,olives,parsley, cheese, 4 tbl of the oil, salt & pepper and mix thoroughly.
Stuff the tomatoes, mounding slightly. Sprinkle with bread crumbs and drizzle with remaining oil. Bake for about 30-35 minutes until light brown. Serve warm, but not hot.
You can bake these ahead and reheat in a 350 oven until lukewarm.