4 vine ripe Tomatoes (red or yellow) tops trimmed and seeded
Extra-virgin Olive Oil, for drizzling, plus 1T
Salt & freshly grown Black Pepper
½ c Bread Crumbs
½ c grated Parmigiano-Reggiano
½ t crushed Red Pepper Flakes
1 clove Garlic, chopped
2 c Spinach Leaves or Arugula (the tops of 1 bunch)
Preheat oven to 400 degrees F.
Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine breadcrumbs, cheese, red pepper flakes, garlic, spinach and 1T Olive Oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with spinach mixture and place in the center of the oven. Bake 10-12 minutes. Let tomatoes stand 5 minutes before serving.