Stuffed Tomatoes
Red ripe tomatoes stuffed with genoa salami, provolone cheese, and pimientos in a light vinaigrette.

Recipe by Paul Mayville

Ingredients

• 6 large tomatoes
• 1/4 pound genoa salami, sliced thick
• 1/4 pound provolone cheese, sliced thick
• 1 jar (2 oz.) pimientos
• 1 teaspoon dried oregano
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar

Directions

Cut off the tops of the tomatoes and carve out the center leaving only the rind. Shake out seeds and chop the tomato centers and place in a large mixing bowl. Add pimiento, dried oregano, olive oil, vinegar, and salt and pepper to taste. Slice salami and cheese into 1/2 inch strips and add to mixture. Mix by hand thoroughly. Stuff tomatoes with mixture and refrigerate for 1 hour before serving.

Serves 6