Paolina (Bonpadre) Chiariotti, Borgo di Trevi, Perugia
(Yield: 4 servings)
4 tomatoes (ripe and firm)
½ tablespoon chili flakes
8 garlic cloves (minced)
¼ cup finely chopped Italian parsley
1½ cups breadcrumbs
1 tablespoon salt
1 teaspoon pepper
2 tablespoons extra-virgin olive oil (plus extra)
1. Cut each tomato in half, removing and reserving pulp in a bowl.
2.Add chili flakes, garlic, parsley, breadcrumbs, salt, pepper, and olive oil to tomato pulp. Mix well.
3.To test filling, take a handful and gently squeeze and release. If it remains together, mixture is well-set: if not, add a little more olive oil.
4.Stuff each tomato half with mixture, giving it a light press as you fill.
5.Place stuffed tomatoes in lightly greased oven dish and bake in oven preheated to 350°F for 30 minutes.
Remove, drizzle with oil and serve immediately.
Amounts for the ingredients are approximate and based on
medium-large tomatoes. Unseasoned breadcrumbs should be used
because they are the main ingredient for the filling.