Sicilian Stuffed Tomatoes

Serves 6


6 large vine ripened tomatoes, tops cut off and deseeded
6 tablespoons extra-virgin olive oil
2 onions, finely chopped
2 cloves garlic, crushed
2 cups fresh bread crumbs
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon fresh oregano, chopped
¼ cup freshly grated Pecorino Romano cheese


Preheat oven to 350°.  Meanwhile, take your tomato shells and drain upside down on a paper towel to get rid of any extra moisture, 20 minutes.

In a medium sized sauté pan over low heat, add olive oil, and then add onions and garlic and cook, stirring occasionally, for 5 minutes or until soft, but have no color. Remove from heat and stir in bread crumbs, herbs and two tablespoons pecorino cheese.

Using a spoon, fill the tomato shells with the bread crumb mixture, then place in an ovenproof in a single layer. Sprinkle the tops with the rest of pecorino cheese and drizzle with olive oil.

Bake for 20 to 25 minutes, or until the tomatoes are tender and the tops are golden brown.  Serve immediately.