A wonderful summer stuffed vegetable recipe. We love the freshness of the tomatoes in contrast to the herb stuffing.
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6 medium tomatoes with a flat bottom.
Cut the tomatoes at the top, where the stem is. Discard the tops. Scoop out the insides carefully without making holes in the tomatoes, and save the inside meat separately. Add some salt to the inside and place upside down on paper towels to drain for 1 hour.
1 large onion finely diced 3 cloves garlic finely diced
12-15 black oil-cured olives, seed removed and diced large
1/4 cup bread crumbs, panko brand preferred
2 tablespoons oregano, fresh if available, diced
1 tablespoon mint, diced
3 tablespoons parsley, diced
1 1/2 tablespoons capers, whole
Black pepper and salt
Olive oil
Sauté onions and garlic in olive oil on low to soften, 5-7 minutes, do not let brown. Add saved tomato pulp and cook till a thick sauce forms and the oil floats out. Remove from heat and add all other ingredients and mix well.
Put this stuffing into the drained tomatoes. Put into a glass (Pyrex) baking dish, and bake for 30-35 minutes at 375 F until the tomatoes are soft.
Serve as is or with a spoon of garlicky yoghurt if desired, either at room temperature or warm.