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Herb Stuffed Tomatoes

June 13, 2014

Another yummy stuffed vegetable, this one with Provencal-style flavors.

stuffed tomatoes

4 medium tomatoes (ripe but still firm)

1 large onion, finely chopped

2 garlic cloves, finely chopped

12 oil-cured olives, pitted and chopped (you could try Kalamatas instead if you don’t have oil-cured)

2 Tbsp olive oil

1/4 cup panko breadcrumbs

2 Tbsp chopped fresh oregano

3 Tbsp chopped fresh parsley

1 Tbsp chopped fresh mint

1 1/2 Tbsp capers, chopped if large (and rinsed first if packed in salt)

salt and pepper

Trim a small slice off the top of the tomatoes. Scoop out the seeds and most of the flesh, leaving a tomato shell. Sprinkle some salt in the tomato and let it sit upside down to drain.

Saute the onion, garlic and olives in 1 Tbsp oil over low heat until the onion is softened. Stir in the rest of the ingredients and add salt and pepper to taste. Wipe the insides of the tomatoes with paper towel and fill them with the stuffing, so that it forms a small lightly packed mound over the top. Place them in a greased dish and drizzle with the remaining 1 Tbsp oil. Bake at 325 degrees F for 35-45 minutes or until the tomatoes have softened. Serve hot or warm.

(Recipe from Plenty by Yotam Ottolenghi)

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