Stuffed Tomatoes
Liven up your plate and palate with a side of stuffed tomatoes. These can be prepared hours in advance and reheated. They work well on a buffet table as they hold up even at room temperature. Depending on the size of the tomatoes and the number of side dishes, count on one to two per person.
Stuffed Tomatoes
Serves 2 to 4
4 medium to large tomatoes
salt and pepper
1 tablespoon basil
2 tablespoons Italian parsley
1 medium clove garlic, peeled
1 tablespoon medium to fine breadcrumbs
1 tablespoon grated Parmesan
¼ cup grated or finely cubed mozzarella cheese
Topping
1 tablespoon medium to fine breadcrumbs
1 tablespoon Parmesan
¼ cup olive oil
Directions
Preheat oven to 375°. Slice the tops off the tomatoes and cut out the center cores if they are hard. Use your fingers to scoop out the seeds, creating pockets in each tomato. Salt and pepper each tomato and set them upside down on a sheet pan to drain while you prepare the stuffing.
Finely chop basil, parsley, and garlic. Place in a small bowl with the breadcrumbs and both cheeses. Grind some salt and pepper into the stuffing and mix with a fork.
Distribute stuffing amongst the tomatoes, pushing it into the pockets.
Make topping by combining breadcrumbs and Parmesan in a small bowl. Distribute evenly over tomatoes. Place tomatoes in a casserole dish just large enough to hold them. Drizzle olive oil over tomatoes. Place in center of oven and bake 35 to 40 minutes until nicely browned and tomatoes are slightly collapsing. Serve hot or at room temperature.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
