Herb Stuffed Tomatoes

Show: Episode:

Picture of Herb Stuffed Tomatoes Recipe Photo: Herb Stuffed Tomatoes Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 101 Reviews
Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
6 to 8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 5 beefsteak tomatoes
  • 1 cup chopped flat-leaf parsley leaves
  • 3/4 cup Italian-style bread crumbs
  • 1 cup grated provolone
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon butter, softened
  • 2 tablespoons extra-virgin olive oil

Directions

Preheat the oven to 375 degrees F.

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 101 reviews

  • on November 15, 2012

    Flag

    Like other reviewers, this is one of those rare recipes that is both easy and delicious. I have only two recommendations. First, it is critical to use imported provolone; the US versions are too bland. Second, I roasted the tomatoes at 425 degrees until the top of the stuffing is golden brown in color. Baking at the lower temperature results in the tomatoes being too mushy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 08, 2012

    Flag

    I love, love, love this recipe. I sometimes use fresh basil instead of parsley and leave out the butter. I also use parmesan most of the time because it's what I have on hand. These are a hit with everyone. I must have made them 100 times if I've made them once. I use more of Giada's recipes than any other chef. Although I love many others!!! I just always seem to come back to G!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 03, 2012

    Flag

    dish combines simple ingrediants to form a yummy complex taste.

    I made this recipe twice
    first I used half basil and half parsley
    I also added garlic and mushrooms

    the second time
    I also used half basil and parsley
    but didn't have the garlic or the mushrooms
    so I diced up a touch of eggplant
    and scallions

    the boyfriend loves this!

    it makes a great appetizer
    though, I had it for lunch.

    thank you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.