Who's Cooking: John LaFemina, Massapequa

Stuffed Tomatoes

6 large vine-ripened tomatoes

1/4 cup extra-virgin olive oil

3 cloves garlic, finely chopped

1 small shallot, finely chopped

2 small zucchini, diced

Salt and pepper to taste

1/2 cup plus 2 tablespoons seasoned bread crumbs, divided

1/4 cup Italian Fontina cheese, finely chopped

1/4 cup Parmagiano Reggiano cheese, grated

6 leaves fresh basil, 3 finely chopped, 3 thinly sliced

Sweet Hungarian paprika to taste

1. Preheat oven to 350 degrees.

2. With a paring knife, slice tops off tomatoes and remove the cores. Using a spoon, remove juice and most of pulp, reserving them in a bowl. The walls of the tomato "shells" should be about 1/8 inch thick.

3. Remove pulp from bowl and dice; return to bowl filled with juice. Dice tomato tops and add to bowl.

4. Over medium, preheat a 12-inch skillet. Add olive oil, garlic and shallot; saute until translucent, about 2 minutes. Add zucchinis; cook 2 to 3 minutes, maintaining a firm texture. Add diced pulp, tomato tops and juice; bring to a boil. Season with salt and pepper. Slowly add 1/2 cup seasoned bread crumbs, mixing well to moisten.

5. Remove to a mixing bowl. Fold in Fontina, Parmigiano Reggiano and chopped basil. Fill the tomato shells with mixture; sprinkle with reserved seasoned bread crumbs. Spray a little olive oil on top. Dust with paprika.

6. Place tomatoes in baking pan and bake 30 minutes. Garnish with sliced basil. Makes 6 servings.

Note: Instead of reserving tomato shells, everything may be chopped, combined and baked in a casserole pan.