Herb Stuffed Tomatoes

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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.

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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!

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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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very tasty. the gutting of the tomatoes is a little time consuming but worth it

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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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I made these tonight for the second time. The first time I decided that some changes were necessary for my liking. First I added lots of roasted garlic, roasted pearl onions,and a roasted shallot. Mashed all those together and added to cheese which I changed from just provolone to provolone, romano and Parm. Next time I would also add a little ricotta. I also used half panko that I processed into real fine crumbs and half itallian bread crumbs as I didn't have much itallian crumbs on hand..All in all they were delicious..I would definately make again and will probably do them for the holidays this year..Definately add garlic if nothing else..they need it and it adds so much!!

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Lots of flavor, love the provolone. Char, I'm wondering if you started w/ mealy tomatoes, that's what it sounds like. Make sure you taste your tomatoes first just to be sure!

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Variations of this recipe have been around for years. Try using small tomatoes or Cherry tomatoes. Makes for more work to scoop out tiny tomatoes. Also it is easier to stuff with a piping bag. Good luck. Looks nice too.

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I love this recipe... a lot of flavor!

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I followed the recipe exactly as written, except I replaced the parsley with cilantro as that's what I had on hand. They turned out soggy, tasteless and fell apart when I dished them up. My guests did not eat them :( I usually have good luck with Giada's recipes, but I probably won't make this one again!