Easy Stuffed Tomatoes With Ricotta Salata And Parsley

Step 1

Preheat oven to 400f and place oven rack in middle.  Chop parsley and mince garlic cloves.  Grate 1 cup of ricotta salata and 1/4 of pecorino.

Step 2

Saute garlic in cast iron or other oven proof baking pan for 2 minutes on medium-low heat in 1/4 cup of extra virgin olive oil.

Step 3

Add cup of breadcrumbs to the garlic and mix.  Turn off heat and set aside.

Step 4

Cut off tops of the tomatoes and core out the pulp and seeds.  Chop the pulp and seeds and place in a bowl with the ricotta salata, parsley and crushed red pepper.  Mix well.

Step 5

Add the bowls mixture to the garlic and breadcrumbs.  Stir well to make the stuffing.

Step 6

Season the inside of each tomato with the 1/2 tsp of salt.

Step 7

Stuff each tomato and place in an oven safe pan.  Pour 1 cup of wine and 1 cup of water into the pan so that the liquid is about 1 inch high.  If any stuffing is leftover place in the liquid.

Step 8

Cover the tomatoes with foil and bake in oven for 30 minutes or until fork tender.  Remove foil and broil the tomatoes for 5 minutes more being careful to pay attention and not burn them.

Step 9

Plate the tomatoes with a drizzle of extra virgin olive oil and a sprinkle of the pecorino.  If desired spoon the wine mixture over the tomaotes.  Enjoy!