Sicilian Stuffed Tomatoes

• 6 medium-size firm tomatoes (about 2 pounds)
• 2 tablespoons extra virgin olive oil
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, minced
• 4 anchovy fillets in oil, finely chopped
• 3 tablespoons finely chopped parsley
• 2 tablespoons capers, coarsely chopped
• 2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup
• 1/2 cup bread crumbs, preferably whole-wheat
• Salt
• freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Oil a baking dish large enough to accommodate all of the tomatoes.
3. Cut off the top fourth of the tomatoes, and reserve the tops.
4. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes.
5. Rub the seed pockets against the strainer to extract juice.
6. Discard the seeds.
7. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but dont break the skins.
8. Chop the pulp, and set aside.
9. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet.
10. Add the onion.
11. Cook 5 to 8 minutes, stirring often, until tender and beginning to color.
12. Add the garlic.
13. Stir until fragrant, about 30 seconds.
14. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp.
15. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated.
16. Moisten as desired with the strained juice.
17. Fill the tomatoes with this mixture and place them in the baking dish.
18. Return the tops.
19. Brush with the remaining olive oil.
20. Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle.
21. The tomatoes should be soft but not mushy.
22. Serve hot, warm or at room temperature.

tomatoes, extra virgin olive oil, onion, garlic, anchovy, parsley, capers, black olives, bread crumbs, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1014189 (may not work)