Oven-Baked Tomatoes / Pomodori al Forno | Ciao Italia
SERVES 6In late summer, when I am inundated with plum tomatoes, I make this stuffed tomato dish, which was frequently on the dinner table at home. Use plump, fully ripe tomatoes. The stuffing can...
Ingredients
- 6 medium fresh plum tomatoes
- 1 cup chopped cooked broccoli
- 3/4 cup diced Provolone cheese (about 3 ounces)
- 2 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1 teaspoon minced garlic
- 1 1/2 teaspoons anchovy paste
- 1/2 cup toasted fresh bread crumbs
- 2 teaspoons minced fresh parsley
- Freshly ground black pepper to taste
- INGREDIENTS
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