Pomodori Ghiotti - Gluttonous Tomatoes

By Maverick19

This recipe is courtesy of Lydia Bastianich

Ingredients

• 4 large firm tomatoes, halved at the belly
• 2 cups stale 1/2 inch country bread cubes, crust removed
• 2/3 cup grated Grana Padano or Parmigiano-Reggiano
• 2 Tbsp chopped fresh Italian parsley
• 3 Tbsp evoo
• 2 tsp dried oregano
• 1 tsp kosher salt
• 4 large eggs

Preparation

Step 1

Preheat the oven to 375 degrees F.

1. Scoop out the seeds and pulp of the tomatoes over a fine strainer making tomato shells. Press the collected seeds and pulp through the strainer and collect the juice. You should have about 3/4 cup tomato juice.

2. In a large bowl, combine the bread cubes, 1/3 cup grated cheese, parsley, 2 Tbsp of olive oil, 1 tsp dried oregano and 1/2 tsp salt and toss well.

3. Grease a 9x13 inch baking dish with the remaining Tbsp of olive oil and set the tomato shells inside. Season the inside of the tomatoes with the remaining 1/2 tsp salt. Pack the tomatoes with the stuffing, making an indentation in each mound of stuffing large enough to break an egg into. Pour tomato juice in the bottom of the pan (but not on the tomatoes)

4. Bake for about 10 minutes to heat the filling and get the tomato juices bubbling. Uncover and carefully break an egg into each indentation. Sprinkle the eggs with the remaining 1/3 cup of grated cheese and 1 tsp dried oregano. Bake for about 15 minutes until the egg whites are set, but yolks are still a little runny.