Mediterranean Stuffed Tomatoes With Garlic

• 4 beefsteak tomatoes large
• salt as needed
• 1 cup french bread finely-cubed
• 1 tablespoon olive oil chile
• 3/4 cup crumbled feta cheese
• 14 ounces water packed artichoke hearts canned
• 1/2 cup fresh basil chopped
• 1/2 cup pitted black olives coarsely chopped
• 1 tablespoon fresh oregano or 1 tsp dried oregano
• 1 teaspoon freshly ground black pepper
• 2 bulbs garlic roasted and cooled
• cloves squeezed from skins
• 1/2 cup grated Parmesan cheese

1. Slice 1/2 inch off top of tomatoes. Scoop out pulp, leaving thick shell so tomatoes will hold their shape. Lightly sprinkle inside of tomatoes with salt.
2. Invert tomatoes on paper towels; let drain for 15 minutes.
3. Preheat oven to 350 degrees. Toss bread with chile olive oil. Spread bread on baking sheet. Bake until golden, about 12 to 15 minutes. Place bread in large mixing bowl. Add feta, artichokes, basil, olives, oregano, pepper and garlic.
4. Mix thoroughly.
5. On baking sheet, fill tomato shells with mixture. Top with Parmesan cheese.
6. Bake until golden, about 20 minutes.

tomatoes, salt, bread, olive oil chile, feta cheese, water, fresh basil, black olives, fresh oregano, freshly ground black pepper, garlic, skins, parmesan cheese

Taken from www.yummly.com/recipe/Mediterranean-Stuffed-Tomatoes-With-Garlic-1664906 (may not work)