Cut the tops of 4 of the tomatoes about ⅓ the way down from the stem. Save the tops. Scoop out the interiors, salt and pepper the empty cavities, and turn the tomatoes upside down on a baking sheet to drain out excess water. This way you will get a more solid tomato and prevent excess liquid from exuding into the stuffing.
Plunge the remaining tomatoes momentarily into boiling water and then into iced water to loosen the skins. Remove the skins, cut the tomatoes in quarters, and remove the seeds.
Remove and discard the garlic cloves, rosemary, and thyme. Mix the chopped onions into the tomato jam. Put in a sauté pan with
Put the tomatoes confit in a bowl with the parsley, Parmesan cheese, basil, and
Reduce the oven temperature to 350°F
Stuff the drained tomatoes with the tomato marmlade mixture, put the cut tops back on each tomato, drizzle with
Serve the stuffed tomatoes on a plate by themselves or with roasted chicken, and pour the pan juices over them. Add
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