Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 3 large firm-ripe tomatoes (about 1 1/2 lbs.), halved crosswise; 2 tbsp. dry vermouth or sherry; Kosher salt, to taste; 3 cups loosely packed flat-leaf parsley leaves, finely chopped; 2 tbsp. salted capers, soaked, drained, and chopped; 1 tbsp. finely chopped fresh oregano; 2 cloves garlic, finely chopped; 2 tbsp. dried bread crumbs; 2 tbsp. extra-virgin olive oil

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Servings: 5

Ingredients

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3 large firm-ripe tomatoes (about 1 1/2 lbs.), halved crosswise2 tbsp. dry vermouth or sherryKosher salt, to taste3 cups loosely packed flat-leaf parsley leaves, finely chopped2 tbsp. salted capers, soaked, drained, and chopped1 tbsp. finely chopped fresh oregano2 cloves garlic, finely chopped2 tbsp. dried bread crumbs2 tbsp. extra-virgin olive oil

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Instructions

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Step 1

Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes. Pour vermouth or sherry into an 8"x8" baking pan and place tomatoes on top, cut side facing up; season with salt. Combine parsley, capers, oregano, and garlic and sprinkle over tomatoes.

Step 2

Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10-15 minutes. Serve hot or at room temperature.