Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers

Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil. Bake until golden and crisp, 8 to 10 minutes. Let cool. Leave the oven on.

Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a 1/4-inch wall on the sides. Lightly sprinkle the inside of the tomato cups with salt and drain upside down on a paper towel–lined plate.

In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rosé and cook until almost completely evaporated, about 5 minutes. Scrape the mixture into a medium bowl and wipe out the skillet.

加热1汤匙煎锅中的橄榄油。加入菠菜，用中等高温煮，搅拌，直到枯萎为止。转移到碗中。添加意大利乳清干酪，Piquillos，Parmigiano-Reggiano，Basil，Parsley，大蒜，百里香，迷迭香，橄榄和Piment D'Espelette。用盐和胡椒粉调味。

将西红柿放入果汁和果汁中的食物中，并用意大利乳清干酪填充。烘烤约20分钟，直到番茄变软。将顶部放在西红柿上，烘烤10分钟。

Using a slotted spoon, transfer the stuffed tomatoes to a plate; cover to keep warm. Transfer the cooking juices to a blender and add the remaining 1/4 cup oil; puree until smooth. Strain the sauce into a small saucepan and season with salt and pepper. Simmer over moderately low heat, stirring occasionally, until slightly thickened, about 10 minutes.

将酱汁倒入浅碗中，并在每种酱汁中放一个塞满的番茄。用面包丁和芝麻菜装饰，淋上橄榄油，然后食用。