4 medium tomatoes with black peppercorns (tomatoes)
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoons Italian-style seasoning
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese
1/4 cup butter, softened
1 teaspoon Italian-style seasoning
2 teaspoons paprika
2 tablespoons red pepper flakes
1 tablespoon grated Parmesan cheese
1/2 tablespoon dried marjoram, crushed
1 (16 ounce) can tomato paste
Heat olive oil in large skillet over medium-high heat; cook, stirring occasionally, until olive oil is heated through. Stir in garlic, Italian-style seasoning, crushed red pepper, oregano, cheese and butter. Cook with tomato paste in small skillet until cheese is melted.
Dredge Italian-style tomatoes with foil, scrubbing with a sharp knife. Place on a large plate or serving dish. Drizzle tomato sauce and pickles over tomatoes.