Emma's Stuffed Tomatoes - {Pomodori Ripieni D'Emma}

By á-170456

Ingredients

• 6 fresh plum tomatoes - (1 1/4 lbs) washed
• 1 cup Italian parsley - (packed) leaves only
• 2 garlic cloves peeled
• 4 tablespoons extra-virgin olive oil - (to 5)
• 1/4 teaspoon fine sea salt
• 1/3 cup diced mostarda di frutta (or mixed candied fruit)
• 1/3 cup extra-virgin olive oil - (to 1/2)
• 12 small slices bread

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees.

Core the tomatoes, cut them in half lengthwise, and squeeze out the seeds. Or use the handle of a teaspoon to scrape out the seeds.

Spray a 12-inch baking dish with vegetable spray. Place the tomato halves in the dish, cut-side up. If the tomatoes do not sit level in the dish, shave a small amount off the bottom of the tomato with a small knife.

Put the parsley and garlic in the bowl of a food processor. Grind the mixture until it is coarse. With the motor running, add the olive oil, a little at a time, until a paste the consistency of pesto sauce is obtained. Transfer the mixture to a bowl and stir in the salt.

Fill the tomato cavities with some of the parsley mixture.

Bake the tomatoes, uncovered, for 25 to 30 minutes, or until they soften but hold their shape. Remove the tomatoes from the oven and spread a little of the diced fruits over the top of each one.

While the tomatoes are baking, heat the olive oil in a saute pan and brown the bread slices on both sides. Transfer them to a towel-lined dish.

Place each tomato half on a slice of the bread and serve immediately.

This recipe yields 6 servings.