Stuffed Bake Tomatoes Recipe

Ingredients

Serve 4

• 4 large tomatoes, weighing about 5 oz/150 g each

• salt and freshly ground black pepper to taste

• 2 cloves garlic

• 4 slices white sandwich bread

• 2 tbsp salt-cured capers, rinsed

• 10 oz/300 g yellow bell peppers, halved, seeded, and cored

• 1 bunch fresh basil

• 1/2 cup/60 g freshly grated Parmesan cheese

• 4 tbsp extra-virgin olive oil

Method:

1. Cut each tomato in half horizontally. Scoop out the flesh and sprinkle the tomato shells with salt. Let stand upside-down in a colander and let drain for 30 minutes.

2. Preheat the oven to 475°F/250°C/gas 8.

3. Process the garlic, two slices of bread, capers, bell peppers, and basil in a food processor or blender until finely chopped. Season with salt and pepper.

4. Fill the tomatoes with the chopped mixture. Crumble the remaining bread and sprinkle over the tops of the tomatoes. Sprinkle with the Parmesan and drizzle with the oil.

5. Bake for about 20 minutes, or until browned on top. Serve hot.