Stuffed Tomatoes(4 Servings) - cooking recipe

Ingredients

4 large, ripe tomatoes
4 Tbsp. olive oil, divided in half
1 medium sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 c. chopped fresh parsley
1/2 c. dry bread crumbs
2 Tbsp. dry white wine
1/4 tsp. salt
1/4 tsp. pepper
grated Parmesan cheese for sprinkling (optional)

Preparation

Preheat oven to 350\u00b0.
Cut tops off tomatoes; remove the center pulp.
Set tomato shells aside.
Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil.
Add onion and garlic and saute just until softened.
Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt and pepper.
Mix well.