Baked Stuffed Tomatoes With Basil |
|
 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
This is best during the summer months because the recipe depends on using firm, flavorful, vine-ripened tomatoes. Although the tomatoes must be baked until tender, be careful not to overcook or they will become mushy. Read more . If you like, mix a little freshly grated Parmesan cheese with bread crumbs. Ingredients:
3 or 4 slices coarse country italian or french bread, preferably day-old |
4 large, firm, but ripe tomatoes, about 3/4 lb each |
1/4 cup extra virgin olive oil |
2 to 3 garlic cloves, minced |
1/4 cup fresh basil, chopped |
2 tbsp italian parsley, chopped |
salt and freshly ground pepper |
1/4 cup pine cuts |
parmesan cheese (optional) |
Directions:
1. Tear the bread slices into small pieces and put in food processor to make crumbs. Measure out 2 cups and set aside. Mix with Parmesan cheese if you wish.
2. Cut of the top one fourth of the stem end of each tomato so that the seed cavities are exposed. Use a small spoon and scoop out all of the seeds and liquid from each cavity; do not break down the flesh.
3. Sprinkle the inside with salt and turn upside down in a colander or on a rack. Let stand for 30 minutes to drain off some of their liquid.
4. In a frying pan over medium-low heat, warm the olive oil. Add the garlic and sauté gently, stirring, for 30-40 seconds. Remove from heat and stir in the basil and parsley. Then add the bread crumbs. stirring until well mixed. Season to taste with salt and pepper and stir again.
5. Spoon the bread mixture into the tomatoes, filling each cavity full and mounding the filling slightly on top. Spread the leftover mixture in the bottom of a small baking dish in which the tomatoes will fit comfortably.
6. Place the tomatoes upright in the dish and sprinkle the pine nuts over them.
7. Bake until the tomatoes are light golden on top, tender and cooked through, 30-45 minutes; the time will depend upon the ripeness of the tomatoes.
8. Transfer the tomatoes to warmed plates. Spoon the bread crumb mixture from the baking dish alongside and serve.
|
|