Stuffed Tomatoes

This hasn't been the best year for local tomatoes, too cold and wet. But even in an off year, there are some tasty morsels to be found out there. This recipe will stuff about 4 medium tomatoes.

4 Tomatoes, scooped out, salted and left to drain upside down for 1/2 hour.

Stuffing

2 Tablespoons minced anchovy fillet

2 Tablespoons minced garlic

2 Tablespoons minced shallot

2 Tablespoons chopped capers

1/4 cup chopped sundried tomatoes

1/3 cup olive oil-plus extra for drizzling

1/2 cup bread crumbs

1/4 cup minced fresh Italian parsley

1/4 cup grated parmesan, plus more for topping

Salt and pepper

Combine all of the ingredients and stuff the tomatoes.

Place the tomatoes in a baking dish and drizzle with some extra olive oil, top with some extra grated cheese and bake in a 350 degree preheated oven for about 20-25 minutes.