Photo: Herb Stuffed Tomatoes Recipe
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.
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By charlenelaine
Auburn, AL
on August 25, 2011
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very tasty. the gutting of the tomatoes is a little time consuming but worth it
By sparkledsneaker...
Bay Shore, 72
on July 24, 2010
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this dish combines simle 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.
By ArmyWifeyMommy
Fort Bragg, NC
on April 06, 2010
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This recipe is so simple to make! I often make a meal of it. I do deviate from the recipe, though. I prefer a blend of herbs so, I use half parsley and half basil, occasionally, I throw in some fresh oregano if I have it on hand. I also use an Italian blend cheese.
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