Pomodori Ripieni al Pane ed Erebe

Tomatoes Stuffed with Bread and Herbs

4 round, ripe, firm tomatoes
1/2 cup breadcrumbs
1 sprig parsley
1 tbs. oregano
8 basil leaves
1 tbs. capers, chopped
1 clove garlic
4 tbs. olive oil
salt

Cut the tomatoes in half horizontally and remove the seeds. Salt and leave upside down on a towel for half an hour. Chop parsley with basil and garlic. Add breadcrumbs, oregano and the capers. Salt and mix well. Place the tomatoes on a greased baking dish and fill them with the stuffing. Drizzle them with oil and bake at 350ºF for half an hour or until a golden crust forms on top.

These are excellent either warm or cold and can be served as a side dish or as antipasto.