'1 kg of ripe tomato'
Salt and black pepper to taste
'2 cloves of garlic'
'One-third cup of tightly packed fresh parsley leaves'
'One-quarter cup of olive oil'
'1 kg of ripe tomato'
Salt and black pepper to taste
'2 cloves of garlic'
'One-third cup of tightly packed fresh parsley leaves'
'One-quarter cup of olive oil'
Cut the tomato in half
Remove the seeds and sprinkle salt and black pepper over the pulp, just before serving
Flip the tomato with the opening facing down to release its juices
Chop the garlic and parsley coarsely
Pour one-half of the olive oil into a cast-iron or non-stick skillet and place the tomatoes with their openings facing up
Distribute the chopped garlic and parsley among the tomato cavities
Drizzle with the remaining olive oil
Simmer over low heat, covered, for about 15 minutes, until the tomato is tender
Serve six portions.
