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Ingredients per UglyRipe Tomato:

1 tablespoon olive oil

1 shallot, minced

2 cloves garlic, minced

1 teaspoon capers, rinsed and chopped

1 tablespoon dried breadcrumbs

2 tablespoons pine nuts, crushed

2 tablespoons flat leaf parsely, minced

2 tablespoons grated parmesan, divided


  • Preheat the oven to 350 degrees. Line a shallow baking dish with foil or parchment.

  • Halve the tomato horizontally. Scoop out the seed portions into a strained and press out and reserve the juice. Remove remaining interior flesh - all but the outer rim, taking care not to puncture the skin. Chop and reserve.


  • Heat the oil in a skillet. Saute the shallots for a minute, add the garlic and continue cooking for another minute. Put in the capers, tomatoes and their juices then cook and stir until the the juices are reduced. Off the heat stir in the breadcrumbs and 1 tablespoon cheese. Season to taste.ix well.


  • Divide the stuffing between the halves, sprinkle on the remaining tablespoon of parmesan and bake for 15 minutes,. The tomato shell will be tender and the cheese crust will be lightly browned. Serve hot.