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1+medium ripe tomato
1+2" slice of bakery style french or italian bread
1+ ozparmesan cheese, shredded
1+ Tbspextra virgin olive oil
1+ sprig(s)flat leaf italian parsley, chopped fine
1+ largebasil leaf, chopped fine
pinchsalt&pepper to taste
How to Make Baked Stuffed Tomatoes
- Wash 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).
- Remove the crust from the bread and discard - or feed to the chickens or birds!...roughly tear the bread into fairly small pieces.
- Place 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.
- Fill 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.
- These 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!)