Instructions: Makes 4 servings. OVO-LACTO

Slice 1/2 inch off top of tomatoes. Scoop out pulp, leaving thick shell so tomatoes will hold their shape. Lightly sprinkle inside of tomatoes with salt.

Invert tomatoes on paper towels; let drain for 15 minutes.

Preheat oven to 350 degrees. Toss bread with chile olive oil. Spread bread on baking sheet. Bake until golden, about 12 to 15 minutes. Place bread in large mixing bowl. Add feta, artichokes, basil, olives, oregano, pepper and garlic.

Mix thoroughly.

On baking sheet, fill tomato shells with mixture. Top with Parmesan cheese.

Bake until golden, about 20 minutes.

Makes 4 servings.

NOTE: Chile olive oil is available at specialty stores, or you can make your own by adding red pepper flakes, to taste, to olive oil.

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