Chefville Cheesy Stuffed Tomatoes
CHEFVILLE CHEESY STUFFED TOMATOES
|2 medium||heirloom tomatoes|
|4 oz||chick peas, cooked|
|1 medium||red onion, finely diced|
|1 small||carrot, diced|
|3 clove||garlic, minced|
|1/2 tsp||oregano, dried|
|2 tsp||olive oil, extra virgin|
|1 c||bread crumbs, dry|
|2 Tbsp||parmesan cheese|
|4||basil, fresh, sliced|
Pinched by Wanda6152, and 33 more.
Kimmi Knippel (Sweet_Memories)
Cooked to Perfection
Cullowhee, NC (pop. 6,258)
Member Since Apr 2011
Cut a thick slice off the top of each tomato. Leaving a 1/2" shell, scoop out & reserve pulp. Invert tomatoes onto paper towels to drain.
In large skillet, sauté all the vegetables in oil until tender & liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil & oregano to hot vegetable mixture & give a quick stir.
Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350 degrees F for 15 - 20 minutes or until heated through & the tops are slightly browned.
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