Mom's Stuffed Tomatoes

• 4 large tomatoes
• 2 slices bread whole wheat
• 8 each anchovy fillets
• 1/2 teaspoon vegetable oil from anchovies
• 13 cup parmesan, parmigiano-reggiano cheese, grated reserve 2
• 1 dash black pepper

1. Preheat oven to 375F (190C).
2. Choose large, attractive tomatoes.
3. Scoop out tomato centres carefully, leaving bottoms intact.
4. Set aside inside of tomatoes.
5. Toast bread and cut into 1/2 inch cubes.
6. Pour oil from anchovies on bread cubes.
7. Mash anchovies or mince into fine pieces.
8. Mix anchovies, bread cubes and inside of tomatoes.
9. Add parmesan cheese to mixture (this will prevent it from getting too wet inside tomatoes).
10. Spoon mixture into hollowed out tomatoes.
11. Sprinkle 2 tbsp of reserved parmesan on top of tomatoes.
12. Put in 8 inch square cake pan.
13. Carefully pour in 1/2 inch water around tomatoes.
14. Bake 30 minutes in a preheated 375F (190C) oven.

tomatoes, bread, anchovy fillets, vegetable oil from anchovies, parmesan, black pepper

Taken from recipeland.com/recipe/v/moms-stuffed-tomatoes-36121 (may not work)