Nonna’s Stuffed Sun Dried Tomatoes

About 30 sun dried tomato halves (preferably imported)
Yield:  about 15  Stuffed sundried tomatoes

Approximately 2 cups of flavored breadcrumbs
Pecorino Romano Cheese
Approximately 1 cup of marinara sauce.
Salt and pepper
2 Tbls of prepared pesto
Olive oil

Start with reconstituting the sun dried tomatoes
in warm water.
Once the tomatoes are softened.drain face down
on paper towels.

Place breadcrumbs in a bowl add the cheese to taste,
salt and pepper and the pesto.
Add tablespoon fulls at a time of the marinara sauce to moisten
the breadcrumbs.
Drizzle in the olive oil for more moisture.
Taking clumps of the breadcrumps mixture, it should stay together
In your hand.
Start filling one of the tomatoes topping with the other half and press

Method for cooking
Place olive oil in saute pan and heat.
Place the tomatoes in the saute pan (do not overcrowd),
cook on one side until lightly browned. Then turn over to cook on the other side.
Then drain on paper towels. And serve