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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
8 tomatoes |
salt and pepper |
1 tablespoon unsalted butter |
4 tablespoons olive oil |
1/2 onion, finely chopped |
4 garlic cloves, finely chopped |
3 cups fresh bread crumbs |
2 tablespoons chopped chives |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 teaspoon dried oregano |
1 cup grated parmesan |
1 large egg, beaten |
Directions:
1. Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
2. Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and sauté for 5 minutes. Add garlic; sauté for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.
3. Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.
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