1 tablespoon capers, preferably packed in salt
1 pound salmon
3-1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs
salt
black pepper ground fresh
2 large ripe, firm tomatoes, weighing approximately pound each

Drain the capers if packed in vinegar; soak, rinse, and drain if
packed in salt, then chop them fine. Turn the oven on to 400.
Remove the salmon's skin, any loose membranes, and carefully pick
out all bones. Cut the fish into very small dice and put in a bowl
together with 21/2 tablespoons of olive oil, the chopped parsley,
garlic, capers, 1 tablespoon of bread crumbs, salt, and several
grindings of black pepper. Toss thoroughly.

Wash the tomatoes, cut them horizontally in half, scoop out all
the seeds and the centers to make a cup-like hollow. (If you are
cooking anything else that day or the next that calls for fresh
tomatoes, use the scoopings in the recipe.) Pat the inside of the
tomatoes with paper towels to soak up excess juice, then stuff them
with the salmon mixture, pressing it down lightly as you do so.
There should be enough to form a mound. Sprinkle the tops with the
remaining bread crumbs and drizzle with remaining olive oil,
holding back a few drops of the latter to smear the bottom of a
baking pan.

Place the tomatoes on the baking pan and bake in the upper level
of the preheated oven for 35 minutes or until the salmon stuffing
has formed a light golden crust. Serve not piping hot, but lukewarm.
They are also good later, at room temperature, but not reheated.