Pomodori Ripieni (Stuffed Tomatoes)

Makes 4 servings:

• 4 large firm ripe tomatoes
• 150 g bread crumbs
• 100 g grated parmesan cheese
• 1 small bunch of chopped parsley
• extra virgin olive oil
• 3 cloves of chopped garlic
• 1 egg
• salt & pepper

This is a vegetarian dish.

Cut tomatoes in half , empty them of the pulp and put aside. In a large plate place the tomatoes pulp (drained), bread, cheese, chopped parsley, chopped garlic, salt, egg, pepper and mix together.

Take the mix and gently stuff the half tomatoes. Put in a frying pan a little olive oil, let it warm up, lay the stuffed tomatoes and cook from both sides till golden brown.

Once cooked, place place them on a paper towel to remove excess oil.

Serve hot.