Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Large  beefsteak tomatoes
  2              Bulbs  garlic
  1         Tablespoon  olive oil
  1                Cup  finely diced French bread
  3        Tablespoons  hot chile olive oil
     3/4           Cup  crumbled feta cheese
  1                Can  artichoke hearts -- drained, coarsely chopped
     1/2           Cup  coarsely chopped fresh basil
     1/2           Cup  coarsely chopped pitted black olives
  1         Tablespoon  oregano
  1           teaspoon  freshly ground pepper -- or to taste
     1/2           Cup  finely grated Parmesan cheese

Preparation:

Slice 1/2 inch off the top of tomatoes, scoop out most of the pulp, leaving a thick shell so that the tomato will hold its shape. Sprinkle insides of tomato with salt, invert them on paper towels and let them drain for about 15 minutes. Preheat oven to 350 degrees. Brush heads of garlic with regular olive oil. Bake 35 minutes until soft. Cool. Slip garlic out of their peels and coarsely chop. Meanwhile, toss the French bread with the hot chili oil. Spread on cookie sheet. Toast in 350 degree oven for 12 to 15 minutes or until lightly golden. Place in large mixing bowl. Add feta, artichokes, basil, olives, oregano, pepper and chopped roasted garlic. Mix thoroughly. Fill reserved tomato shells with bread mixture. Top stuffed tomatoes with Parmesan. Bake at 350 degrees for 20 minutes or until golden.

Nutritional Information:

481 Calories (kcal); 38g Total Fat; (68% calories from fat); 20g Protein; 19g Carbohydrate; 100mg Cholesterol; 1337mg Sodium