POMADORI DELLE TOSCANA serves 6
(Tomatoes of Tuscany)
6 ripe tomatoes
5 cloves fresh garlic minced
6 Tbsp. minced fresh Italian flat leaf parsley
3 tsp. dried oregano
1 cup freshly grated Parmesan cheese
3/4 cup bread crumbs
1 tsp. salt
freshly ground black pepper (fresh or dried)
2 tsp. sugar
6 tsp. butter
1/3 cup good quality olive oil for drizzling
METHOD:
Cut tomatoes into quarters but don't cut through.
Rub an oven proof casserole dish with soft butter or olive oil.
Combine garlic, parsley, oregano, bread crumbs, Parmesan cheese, salt, pepper and sugar in a bowl. Mix thoroughly. Sprinkle over the tomatoes. Dot each tomato with a tsp. of butter then drizzle the olive oil over all.
Bake at 375 degrees for 18 - 20 minutes. Serve each tomato in a separate ramikin or small dish and spoon juice over the tomato. Serve with crusty bread to soak up the delicious juices.
