Stuffed Tomatoes Recipe

Cut slice from stem end of tomatoes. Using spoon, hollow out tomatoes, scooping seeds and flesh into fine sieve set over bowl; reserve juices, discarding solids.

Mix together mortadella, bread crumbs, cheese, parsley, basil, oil, salt, pepper and 1/4 cup (60 mL) of the reserved tomato juice. Stuff tomatoes with mixture. Place in greased baking dish large enough to hold tomatoes snugly in single layer. Bake in 400F/200C oven until tomatoes are tender, 25 to 30 minutes.

Makes 4 to 6 servings.