Mediterranean Stuffed Tomatoes With Garlic

Photo: flickr user avlxyz

Ingredients

4 large beefsteak tomatoes

Salt as needed

1 cup finely-cubed French bread

1 tablespoon chile olive oil

3/4 cup crumbled feta cheese

14 ounces canned water-packed artichoke hearts

drained and coarsely chopped

1/2 cup chopped fresh basil

1/2 cup coarsely chopped pitted black olives

1 tablespoon fresh oregano or 1 tsp dried oregano

1 teaspoon freshly ground black pepper

2 bulbs garlic, roasted and cooled

and cloves squeezed from skins

1/2 cup grated Parmesan cheese

Preparation

Slice 1/2 inch off top of tomatoes. Scoop out pulp, leaving thick shell so tomatoes will hold their shape. Lightly sprinkle inside of tomatoes with salt.

Invert tomatoes on paper towels; let drain for 15 minutes.

Preheat oven to 350 degrees. Toss bread with chile olive oil. Spread bread on baking sheet. Bake until golden, about 12 to 15 minutes. Place bread in large mixing bowl. Add feta, artichokes, basil, olives, oregano, pepper and garlic.

Mix thoroughly.

On baking sheet, fill tomato shells with mixture. Top with Parmesan cheese.

Bake until golden, about 20 minutes.