TOMATOES STUFFED WITH CHORIZO, OLIVES, AND ANCHOVIES

8 	medium tomatoes (about 21/2 pounds total)
	Olive oil (for brushing and drizzling)
3 	ounces smoked Spanish chorizo, finely chopped (about 2/3 cup)
1/3 	cup drained capers, chopped
1 	hard-boiled egg, peeled, finely chopped
1 	2-ounce tin anchovy fillets, drained, anchovies minced
3 	tablespoons finely chopped cipolline onion or white onion
1 	tablespoon tapenade
8 	large fresh basil leaves, thinly sliced, divided
4 	thin slices Serrano ham or prosciutto (about 2 ounces), cut in half 
	lengthwise

Cut ½ inch from bottom of tomatoes. Using spoon, scoop out most of flesh. Place tomatoes, cut side up. in 1 1x7x2-inch baking dish. Brush inside of tomatoes with oil, then sprinkle with salt.
Mix chorizo and next 5 ingredients in medium bowl. Stir in about half of basil. Divide filling among tomatoes. DO AHEAD Can be made 8 hours ahead. Cover and chill.
Preheat oven to 350F. Brush top and outside of tomatoes with oil. Bake until softened and filling is hot, about 30 minutes (40 minutes if  chilled). Place on plates. Wrap each with piece of ham. Sprinkle remaining basil over, drizzle with oil, and serve. 

**/A thick spread made from brine-cured olives, capers, anchovies, and seasonings: available at some supermarkets and at specialty foods stores and Italian markets.

Makes: 8