Deliciously ripe tomatoes stuffed with a flavorful mixture of breadcrumbs, herbs, and cheese.
Prep 20 min · Cook 30 min · Serves 4
Ingredients
Tomatoes4 medium(ripe)
Olive oil2 tbsp · 30 ml
Onion1 small(finely chopped)
Garlic1 clove(minced)
Breadcrumbs1 cup
Parsley2 tbsp(finely chopped)
Basil2 tbsp(finely chopped)
Grated Parmesan cheese½ cup · 50 g
Salt and pepperto taste
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off of the tomatoes and scoop out the seeds and flesh with a spoon, creating a hollow shell. Set the tomato shells aside.
Heat the olive oil in a small skillet over medium heat. Add the onion and cook until it is soft and translucent, about 5–7 minutes.
Add the garlic and cook for an additional 1–2 minutes.
In a medium bowl, combine the cooked onion and garlic, breadcrumbs, parsley, basil, Parmesan cheese, and salt and pepper. Mix well.
Divide the breadcrumb mixture evenly among the tomato shells, packing it in gently.
Place the stuffed tomatoes in a baking dish and bake for 30 minutes, or until the tops are golden brown.
Serve hot.
These appeared every August, when the tomatoes on the vine finally outpaced what
anyone could eat fresh. Hollowing them out was a job for small hands, and the
reward was the first golden-topped one straight from the dish.
The Chef's Touch These stuffed tomatoes are delicious served with a simple green salad or a side of pasta. You can also try using different cheeses in the filling, such as cheddar or feta. For a variation, try using cooked quinoa, couscous, or lentils in the filling instead of the breadcrumbs.
