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 Kevinathome
New York, NY
on November 15, 2012
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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.
By Renso11
on August 08, 2012
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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!
By sparkledsneakers
Long Island, NY
on July 03, 2012
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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.
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