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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make. Ingredients:
5 beefsteak tomatoes |
1 cup flat leaf parsley, chopped |
3/4 cup italian seasoned breadcrumbs |
1 cup provolone cheese, grated |
1/4 teaspoon ground black pepper |
1 teaspoon butter, softened |
2 tablespoons extra virgin olive oil |
1 garlic clove, finely minced (optional) |
Directions:
1. Preheat the oven to 375 degrees F.
2. Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
3. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
4. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
5. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
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