Preparation / Directions:
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.
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