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Caputo’s Baked Neopolitan Tomatoes


4 lg tomatoes, ripe but firm
salt and freshly ground black pepper
4 T fresh parsley, chopped
2 cloves garlic, chopped
1 lg bell pepper, roasted and peeled and diced or 1 7 oz. can diced green chiles
1 cup bread crumbs
pinch of oregano
1 T fresh basil, chopped
4 T extra virgin olive oil


Wash and dry the tomatoes, cut them in half horizontally. Scoop out the seeds and some of the pulp, sprinkle the interior with the salt and pepper. Turn them upside down and leave for about 15 minutes to drain excess water. Pat dry with a paper towel. Combine the parsley, garlic, peppers, most of the bread crumbs, oregano and basil in a bowl and mix well. Fill the tomatoes with the mixture and arrange in an oiled baking dish, using 1/2 of the oil. Drizzle with the remaining oil, sprinkle with the remaining bread crumbs, and bake in a preheated 350 degree oven for about 30 minutes. Serve hot or at room temperature.

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