Stuffed Tomatoes with Gruyère
"Shirley Conran once famously said that “life’s too short to stuff a mushroom.” Well it isn’t too short to stuff a tomato with this light savory filling. When you eat the result, you’ll consider it time well spent. The Meat Free Monday Cookbook, authored by a slew of celebrities, British and American like and with a foreword from the McCartney family, has plenty of gems like this one. It's absolutely worth checking out if you're interested in lowering your meat intake without sacrificing originality or flavor. Making your own breadcrumbs? We've got the perfect technique...."
INGREDIENTS
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8 large ripe tomatoes
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3 cups white breadcrumbs
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1/2 cup organic milk
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2 organic eggs
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2 cloves garlic
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2 tablespoons chopped basil leaves
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2 tablespoons finely chopped fresh parsley
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1 onion finely chopped
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2 tablespoons toasted breadcrumbs
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5 tablespoons gruyere cheese
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olive oil
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