I literally can't stop when I eat these tomatoes!

Stuffed, Baked Tomatoes

Buy 10 Roma tomatoes, split lengthwise, remove seeds, put them on a baking sheet. (Keep the tomato "guts" and use them for something else later -- maybe in some chili? In Italy, literally nothing is wasted/thrown away. They even use old bread to thicken a soup.)

In a skillet, saute in olive oil:
1 finely diced zuchinni
1 finely diced summer squash
2 cloves minced garlic
a slice or two of finely chopped prosciutto

When well cooked, stir in one egg (quickly, so it doesn't turn into a fried egg!), some chopped black olives, and (optional) handful of freshly grated parmesan or Romano (don't get the pre-grated -- it has starch to prevent caking).

Fill the tomato halves with this, top with a touch more cheese if you like, and bake at 350 for about 30 minutes. (You'll learn to adjust proportions depending on size of tomatoes and squashes -- these always vary. No problem though.)

Outstanding, if I do say so myself!! Good by themselves for a lunch (trust me, I can polish off a tray of these!), an appetizer before dinner when you have guests, or as a side dish with grilled chicken . . . And if there are leftovers (doubtful), they reheat easily.





2001