Pomodoro Ripieni Al Forno
|Grated parmesan cheese||4 Ounce|
|Olive oil||4 Ounce|
|Garlic||2 Clove (10 gm), minced|
|Ground veal||4 Ounce|
|Chopped parsley||2 Tablespoon|
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 350Â°F./180Â°C oven for 40 minutes and serve hot.