Baked Tomatoes Stuffed with Ham, Green Olives, and Parmesan

Name: Baked Tomatoes Stuffed with Ham, Green Olives, and Parmesan (Pomodori al Forno Farciti di Prosciutto Cotto e Olive Verdi)
Yield: 12 Appetizer Portions or 6 If Served as a First Course or as a Light Summer Luncheon Course
Cuisine: Italy
Ingredients: Salt; 5 tablespoons extra virgin olive oil; ⅓ cup very finely chopped onion; 2 ounces boiled, unsmoked ham, chopped fine, about ½ cup; 2 tablespoons chopped Italian flat-leaf parsley; 6 medium-large ripe, firm, round tomatoes, about 3 inches across; Black pepper ground fresh; ⅔ cup freshly grated Parmigiano-Reggiano cheese; 12 green olives, pitted and chopped fine

Pomodori al Forno Farciti di Prosciutto Cotto e Olive Verdi

Preparation info

12
Appetizer Portions

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

6 medium-large ripe, firm, round tomatoes, about 3 inches across
2 ounces boiled, unsmoked

Europe
Italy
Starter
Lunch
Mediterranean

Method

Turn on the oven to 400°F.
Wash the tomatoes and cut them in half across their width. Scoop out the seeds with a teaspoon to partly hollow out the tomatoes. Do not squeeze them. Place them, cut side up, on a baking pan large enough for them to fit in one layer, snugly if necessary but without overlapping.
Combine in a small bowl the ham, chopped onion