Tomatoes Stuffed with Bread Crumbs, Pine Nuts, Capers

serves about 4

6-8 medium tomatoes
2 tablespoons pine nuts
1/2 cup fresh bread crumbs *
1/2 cup grated Parmigiano Reggiano cheese
1/4 teaspoon sea salt
freshly ground pepper
1 teaspoon capers packed in salt, rinsed
2 tablespoons chopped fresh parsley plus more for garnish
2 tablespoons olive oil, divided

Slice the tops off of the tomatoes and scoop out the pulp and seeds.  Place tomatoes on paper towels, cut side down, to drain for about 30 minutes.

In a small skillet over medium high heat, toast the pine nuts lightly until just golden brown.  Be careful not to burn.

In a small bowl, toss together the pine nuts, bread crumbs, cheese, salt, pepper, capers and parsley.  Add one tablespoon of the olive oil and toss.

Stuff the tomatoes with this mixture and place them in a baking dish that is sprayed with a little non-stick spray.  Drizzle the remaining one tablespoon of olive oil over the tomatoes.   Bake at 350 for about 25 minutes, until the tops are nicely golden.  Scatter with additional chopped parsley on top to serve.

* Make your own fresh bread crumbs by simply grinding up bread in your food processor.

The Italian Dish