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Oven-Baked Tomatoes

Pomodori al Forno

SERVES 6

In late summer, when I am inundated with plum tomatoes, I make this stuffed tomato dish, which was frequently on the dinner table at home. Use plump, fully ripe tomatoes. The stuffing can vary according to the whim of the cook, but I think the added touch of anchovy is very nice.

Ingredients

6 medium fresh plum tomatoes

1 cup chopped cooked broccoli

3/4 cup diced Provolone cheese (about 3 ounces)

2 tablespoons Filippo Berio Extra-Virgin Olive Oil

1 teaspoon minced garlic

1 1/2 teaspoons anchovy paste

1/2 cup toasted fresh bread crumbs

2 teaspoons minced fresh parsley

Freshly ground black pepper to taste

Directions

Core the tomatoes and cut them in half lengthwise. Gently squeeze out some of the juice and pulp. (Reserve for another use such as stock, or discard.) Trim a small piece off the bottom of each tomato so it will sit without tilting. Place the cut halves in a buttered baking dish large enough to hold them in a single layer. Set aside.

Preheat the oven to 350ºF.

In a bowl, combine the broccoli and cheese. Set aside.

In a frying pan, heat the olive oil. Add the garlic and sauté until soft. Stir in the anchovy paste, add the bread crumbs, and mix well. Add the bread crumb mixture to the broccoli and cheese. Add the parsley and pepper and mix well.

Divide the broccoli mixture evenly among the tomato halves. Bake the tomatoes until the cheese is bubbly and the crumbs are beginning to brown, about 25 minutes. Serve immediately.

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