Baked Tomatoes Sicilian Style Recipes

Steps:

• Preheat oven to 350.
• Lightly grease a shallow baking dish just large enough to hold the tomatoes.
• Turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes.
• Arrange the drained tomato halves, cut side up, in the prepared dish.
• In a small bowl, mix together the bread crumbs, oregano, and pepper.
• Fill the tomato halves with the bread crumb mixture (about 1/2 TBS each).
• Season with coarse salt.
• Drizzle each half with 1 tsp of the oil.
• Bake, uncovered, for 1 1/2 hours, or until the tops are nicely browned and caramelized.
• Let cool slightly before serving, or serve at room temperature.
• For best results, do not refrigerate.

Steps:

• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but don't break the skins. Chop the pulp, and set aside.
• Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
• Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.