Arugula-Stuffed Tomatoes

Arugula-Stuffed Tomatoes

Tomatoes:

4 vine-ripe tomatoes, and red or yellow, tops trimmed and seeded

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper, to taste

Stuffing:

½ cup bread crumbs or 1 slice (1/2-inch thick) stale crusty bread, torn

½ cup grated Parmigiano Reggiano cheese

½ tsp crushed red pepper flakes

1 clove garlic, chopped

2 cups arugula leaves (or baby spinach leaves)

1 tbsp EVOO

1.       Preheat oven to 400 degrees

2.       Arrange seeded tomatoes on broiler pan and drizzle with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula, and 1 tbsp oil in food processor, pulse grind to form stuffing. (if you don’t have a food processor, finely chop and mix well). Stuff tomatoes to the rims with mixture and place on center rack of oven. Bake 10-12 minutes. Let stand 5 minutes before serving.