baked stuffed tomatoes
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A delicious side dish and a great way to use any excess tomatoes when your garden supplies you with an abuntance! Excellent with simple grilled chicken or fish dishes.
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yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For baked stuffed tomatoes
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1+medium ripe tomato
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1+2" slice of bakery style french or italian bread
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1+ ozparmesan cheese, shredded
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1+ Tbspextra virgin olive oil
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1+ sprigflat leaf italian parsley, chopped fine
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1+ lgbasil leaf, chopped fine
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pinchsalt&pepper to taste
How To Make baked stuffed tomatoes
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1Wash and core the tomatoes, reserving their juices but not their seeds. A spoon works well for getting the tomato hollowed out evenly - or a small melon baller can be used. (Note: If you would like to use small tomatoes, as for an appetizer plate, just adjust ingredient quantities).
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2Remove the crust from the bread and discard - or feed to the chickens or birds!...roughly tear the bread into fairly small pieces.
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3Place the reserved juice in a bowl, add the bread, Parmesan Cheese, parsley, basil and salt and pepper and enough olive oil to make a moist, but NOT SOGGY filling.
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4Fill each tomato , mounding it nicely above the edge of the tomato. Sprinkle with a bit more Parmesan and place in a glass baking dish then into a moderate 350 degree oven. Bake for 20 minutes or until filling is hot and nicely browned and tomato is easily pierced with a fork.
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5These are good either hot or at room temperature. If you have leftovers don't try to freeze them, just bring them back to room temperature and eat within one day. (Note: I seldom have any leftovers! But when I do, I just chop them up and add them to ground beef for meatballs...works great!)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Baked Stuffed Tomatoes:
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