It’s impossible to imagine Italian cooking without tomatoes!
2 large ripe tomatoes
½ teaspoon salt
3 tablespoons plain dried bread crumbs
1 tablespoon capers, drained and minced
1 tablespoon minced fresh parsley
1 garlic clove, minced
4 teaspoons olive oil
2 tablespoons torn fresh basil
Preheat broiler. Line an 8-inch square baking pan with foil.
Cut tomatoes in half horizontally and remove the seeds. Sprinkle with the salt and invert on a plate to drain while you make the filling.
Combine the bread crumbs, capers, parsley, and garlic. Spoon filling into the tomatoes and put in the baking pan. Drizzle with the oil and basil. Broil 5 inches from the heat until tomatoes are tender and the filling is browned, about 5 minutes. Serve hot or at room temperature. Serves four.
