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1
Preheat the oven to 450F.
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2
Cut a 1/4-inch slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about 1/4 inch thick.
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3
Sprinkle the inside of the tomatoes with salt and pepper.
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4
Discard the woody core and seeds and chop the pulp; mix it with the stuffing.
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5
Stuff each tomato with one-quarter of the mixture and replace the top slices.
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6
Spread half the olive oil in a shallow roasting pan that will allow for a little room between the tomatoes, then place them in the pan.
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7
Sprinkle all with salt and pepper and put the roasting pan in the oven.
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8
Roast the tomatoes for 30 to 40 minutes, until the tomato is shriveled and the stuffing is hot (pierce the stuffing to its center with a skewer and touch the skewer to your wrist or lip).
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9
Serve hot, warm, or at room temperature, drizzled with the remaining olive oil and garnished with the herb.
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10
Cut the top off 4 to 6 red bell peppers; scoop out and discard the insides; rinse, then sprinkle inside and out with salt and pepper.
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11
Stuff the peppers and replace their caps.
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12
Stand them up (its okay if they support each other) in a roasting pan.
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13
Add 1/4 cup olive oil and about a cup of stock or water.
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14
Roast as in step 3.
