Stuffed Tomatoes (Apulia)

Appetizers

Ingredients

Ripe tomatoes - 12 medium sized

Soft breadcrumbs - 5 tbsps

Milk - 1/4 cup

Parsley, finely chopped - 2-3 sprigs

Garlic, finely chopped - 1 clove

Egg yolks, lightly beaten - 2

Grated parmesan cheese - 1/4 cup

Salt and pepper

Olive oil - 1/2 cup

Wash the tomatoes and cut them in half horizontally. Gently squeeze or scoop out their seeds, and discard them; then scoop out some of the flesh, leaving a firm shell. Mash the tomato flesh to a pulp.

Soak the breadcrumbs in the milk. Mix the tomato pulp, parsley and garlic. Add the egg yolks and parmesan cheese, and season to taste with salt and pepper.

Brush the bottom of a large, shallow baking dish with olive oil. Stuff the tomato halves with the breadcrumb mixture and place them in the oiled baking dish in one layer. Trickle the remaining olive oil over the top - a little on each tomato half- and bake in a moderate oven (375F) for about 30 minutes, depending on the size of the tomatoes. They must be soft, but still retain their shape. Serve hot or cold.

Serves 6