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Pomodoro Ripieni Al Forno's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  Tomatoes 6
  Grated parmesan cheese 4 Ounce
  Olive oil 4 Ounce
  Garlic 2 Clove (10 gm), minced
  Ground veal 4 Ounce
  Oregano 1 Pinch
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Egg 1
  Chopped parsley 2 Tablespoon
  Sugar 1 Tablespoon
  Breadcrumbs 4 Ounce

Wash tomatoes and slice a little bit off the tops and bottoms so they will sit straight, then cut in half crossways and place in oiled baking sheet.
Scoop a little tomato pulp out of each half for the stuffing.
Put pulp in a bowl along with the other ingredients and mix well.
Divide into 12 equal portions and press 1 portion into each tomato half, then cook in a preheated 350°F./180°C oven for 40 minutes and serve hot.

Recipe Summary

Side Dish

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Pomodoro Ripieni Al Forno Recipe