Pomodori Gratinati Ripieni di Peperoni

Name: Pomodori Gratinati Ripieni di Peperoni (Gratinéed Tomatoes Stuffed with Peppers)
Cuisine: Italy
Ingredients: ⅓ cup extra virgin olive oil; 5 tablespoons fine, dry, unflavored bread crumbs, toasted lightly in a pan as described; Black pepper in a grinder; Salt; 1 teaspoon chopped garlic; 8 to 10 fresh basil leaves, chopped to yield 2 tablespoons; 5 tablespoons fine, dry, unflavored bread crumbs, toasted lightly in a pan as described; ¼ cup capers; 2 pounds ripe, but firm tomatoes; 1 sweet bell pepper, preferably yellow, but if unavailable, red; 2 pounds ripe, but firm tomatoes

Gratinéed Tomatoes Stuffed with Peppers

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 pounds ripe, but firm tomatoes
1 sweet bell pepper, preferably yellow, but if unavailable, red

Europe
Italy
Side dish
Starter
Vegan
Mediterranean

Method

Cut the tomatoes in half horizontally and scoop out all the seeds.
Cut open the pepper and remove the stem, the whitish core, and all the seeds. Cut it into ½-inch squares and put these in a bowl.
Add the basil, garlic, capers,