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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Great with fresh, home grown tomatoes! Ingredients:
6 tomatoes, firm, washed, and at room temperature |
2 tablespoons olive oil |
2 tablespoons fresh parsley, chopped |
1 tablespoon scallion, chopped |
1 garlic clove, chopped |
1 cup dry breadcrumbs |
6 tablespoons swiss cheese, grated |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Slice off top of tomatoes.
3. Using a spoon, hollow out the tomatoes keeping around an inch of tomato meat (or whatever its called) around the bottom and sides.
4. Discard pulp.
5. Turn tomatoes upside down on paper towel to drain.
6. In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
7. Mix together until just heated through and moist.
8. Place tomatoes in well oiled casserole dish.
9. Fill with stuffing.
10. Top each with a tablespoon of cheese.
11. Brush tomatoes with oil.
12. Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
13. Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.
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