There are a million ways to stuff a tomato. Here’s one more.
Ingredients:
3 large firm tomatoes, halved crosswise Kosher salt, to taste 3 cups loosely packed flat-leaf parsley leaves, finely chopped 2 tablespoons capers, soaked, drained, and chopped 1 tablespoon finely chopped fresh oregano 2 cloves garlic, finely chopped 2 tablespoons dried bread crumbs 2 tablespoons extra-virgin olive oil
Preparation:
Heat oven to 500˚. Using your fingers, remove the seeds from the tomatoes. Lightly grease an 8-by-8-inch baking dish and arrange tomatoes in it, cut side facing up; season with salt. Combine parsley, capers, oregano, and garlic and sprinkle over tomatoes.
Sprinkle bread crumbs over tomatoes and drizzle with oil; bake until soft and golden brown, 10–15 minutes. Serve hot or at room temperature.