Baked Tomatoes
"This is a gem from my mother's notebook of Nonna Mary's recipes. I remember Nonna Mary serving these tomatoes along with assorted grilled meats during the summer in Cesenatico. They are also a perfect accompaniment to veal cutlets, and together they make a great sandwich, one of my favorite lunches that my mother would pack for me to take to school...."
INGREDIENTS
•
1/2 loaf Italian bread (about 8 ounces)
•
5 to 6 sprigs flat-leaf Italian parsley
•
1 medium clove garlic
•
1 tablespoon capers
•
1 teaspoon salt
•
3 tablespoons extra-virgin olive oil, or more as needed
•
2 large tomatoes or 4 small ones
ADVERTISEMENT