Ingredients:
- 6 medium tomatoes
- 4 slices crusty bread - dry
- 1/4 c extra virgin olive oil
- 4 cloves garlic grated
- 1 tbsp capers
- 1/4 c flat leaf Italian parsley roughly chopped
- 1/2 tsp sea salt + more to taste
- 5 tbsp pine nuts
- zest from 1 lemon
- 2 T soy sauce
- 1/4 c vegetable broth
- Instructions:
1. In the bowl of a food processor add the dry bread and chop until coarse bread crumbs form. Set aside.
2. Preheat your oven to 375 degrees F
- In a large skillet on a medium low flame add the olive oil and soy sauce. Stir in the garlic and cook for just 20 seconds or so until it starts releasing its flavors. Take good care not to burn it.
- Add the bread crumbs and toss to coat well in the olive oil soy sauce mixture. Toast for a few minutes together until the bread crumbs are golden brown. Mix in the pine nuts and capers and toss everything to combine. Taste and adjust seasonings with a pinch of sea salt if needed.
- Stir in the parsley and lemon zest in the bread crumb mixture and set aside.
- Rinse and dry the tomatoes.
- Using a sharp knife cut a slice off of the top of each tomato and reserve.
- With a grapefruit spoon gently scoop out the the tomato pulp and transfer it to a bowl. Use a fork to smash it a little bit and season to your taste with sea salt.
- Sprinkle the inside of each tomato with some of the sea salt and fill with the bread crumb- pine nuts mixture. Top with a couple of tablespoons of tomato pulp and cover with the the reserved tomato tops.
- Repeat with the remaining tomatoes and place them next to each other in a lightly oiled baking dish.
- Pour the vegetable broth or water in the bottom of the dish and bake in the preheated oven for 25 minutes.
- Serve your stuffed tomatoes drizzled with a little olive oil and garnished with some fresh parsley.
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