6 large, ripe tomatoes
1 tablespoon coarse salt
1 clove of garlic
1 cup fresh oregano leaves
1 cup fresh parsley
1/2 cup breadcrumbs from pork rind
3 tablespoons olive oil
Red pepper flakes to taste
6 large, ripe tomatoes
1 tablespoon coarse salt
1 clove of garlic
1 cup fresh oregano leaves
1 cup fresh parsley
1/2 cup breadcrumbs from pork rind
3 tablespoons olive oil
Red pepper flakes to taste
Cut each tomato in half horizontally
Remove the seeds and sprinkle the inside with coarse salt
Let it sit for 20-25 minutes
Meanwhile, chop the garlic, oregano, and parsley coarsely
Mix them together and season with red pepper flakes
Set aside
Place the salted tomatoes on paper towels, upside down, to drain
Then pat them dry inside with paper towels
Fill them with the herb mixture and sprinkle with breadcrumbs
Put them in a greased baking dish, drizzle with 2 tablespoons of olive oil
Bake in a moderate oven (180°C), preheated, until the tomatoes are soft
Serve warm
116 calories per serving
