Family Heirloom
Roasted Stuffed Tomatoes (Pomodori)
My mother grew tomatoes in her vegetable garden in Ohio, where the summers were hot and it didn't get very cool overnight, either. This recipe makes me think of her and is one of the reasons I am such a tomato lover to this day.
This is a family recipe from her mother (my grandmother Filamina Venucci), who was from central Italy. My grandmother moved to the United States when she was 20 years old with my grandfather. She grew many of her own vegetables well into her 80's and lived to the age of 99!
Roasted Stuffed Tomatoes (Pomodori)
Ingredients
- 5 large Beefsteak or heirloom tomotoes
- 2 cups breadcrumbs
- 1-3 cloves of garlic, to taste
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- Extra virgin olive oil
- Butter
Preparation
Pre-heat the oven to 350° F and pre-heat the broiler.
Cut the tomotoes in half horizontally. Scoop out the seeds and the mushy parts.
Set the tomatoes in a baking pan or jelly roll pan and broil until they're a little browned. Allow them to cool.
Meanwhile, in a bowl, combine the breadcrumbs, garlic, parsley, salt and pepper with the oil to moisten the mixture.
Fill the cooled tomatoes with the breadcrumb mixture. Place a little dab of butter on top of the breadcrumb filling of each tomato.
Bake until the tops of the tomatoes are golden brown.
