Slow-Roasted Stuffed Tomatoes
- Yield 6 servings
- 1/2 cup extra-virgin olive oil
- 3 large vine-ripened tomatoes, halved
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups fresh bread crumbs
- 1 1/2 cups freshly grated pecorino romano cheese
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh basil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 cup chicken or vegetable broth
- Pour ¼ cup ml of the olive oil into the insert of a 5- t o 7-qt slow cooker, and brush the side s with some of the oil. Arrange the tomato halves in the insert, cut-side up, and sprinkle with the salt and pepper.
- In a small bowl, combine the bread crumbs, cheese, garlic, basil, and parsley. Mound the mixture onto each of the tomato halves (it’s okay if some of it falls off onto the bottom of the insert), and drizzle with the remaining olive oil. Pour the broth into the slow cooker (but not directly over the tomatoes). Cover and cook on high for 1 hour, and baste with the pan juices.
- Re-cover and cook for another 1 hour on high, until the tomatoes are tender. Allow the tomatoes to rest for 10 minutes. Serve hot or at room temperature.
Variation: In the winter, when tomatoes are not looking or tasting so great, you can make a version with three 28- to 32-oz cans of plum tomatoes. Make the stuffing and set aside. Cut the tomatoes in half, drain, and mix with ¼ cup extra-virgin olive oil, 5 minced garlic cloves, 2 tbsp finely chopped rosemary, 2 tsp salt, and 1 tsp pepper. Cover and cook on high for 1 hour, and sprinkle the tomatoes with the stuffing. Cover and cook for another 2 hours on high. Remove the cover, cook for another 30 minutes, uncovered, and serve.
Reprinted with permission from The Mediterranean Slow Cooker Cookbook by Diane Phillips.