These stuffed baked tomatoes are great as a side dish to plate of baked beans, a full Irish breakfast, or with pesto pasta.
Yield: 4 servings
1/2 loaf whole wheat bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic, minced
1 tablespoon capers or kalamata olives
1 teaspoon balsamic vinegar
3 tablespoons vegetable stock
2 large ripe tomatoes or 4 small ones
Preheat the oven to 250 degrees. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
Raise the oven temperature to 375 degrees.
Cut the bread into small cubes. Place in a food processor and pulse until there are coarse crumbs. Set aside 1 cup of crumbs and reserve any extra for another use.
Finely chop enough parsley leaves to measure about 2 tablespoons. Mince the garlic. Mix everything together. Add a bit of vegetable stock if crumbs seem too dry.
Cut the tomatoes in half crosswise and scoop out some (or all) of the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the breadcrumb mixture, heaping it on top of each tomato half.
Bake until a brown crust forms, about 20 minutes.