Stovetop Stuffed Tomatoes With Crispy Bread Crumbs |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Almost Instant Simple, delicious, and satisfying – these tomatoes are a perfect summer accompaniment to any Mediterranean-inspired main course. Of course, this dish will be only as good as the tomatoes you use, so wait until succulent, vine-ripened tomatoes are available in the garden or at the farmers’ markets. Ingredients:
1 cup coarse dry bread crumbs |
1/4 cup minced fresh parsley leaves |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
1/4 teaspoon salt |
several grinds black pepper |
3 large, fresh, round tomatoes |
1/4 cup olive oil |
Directions:
1. In a bowl, combine the bread crumbs, parsley, oregano, basil, garlic, salt, and pepper.
2. Cut the tomatoes in half crosswise and squeeze gently over the sink to remove the juicy seed pockets.
3. Holding a tomato half in one hand, use the other hand to gently stuff one-sixth of the crumb mixture into the tomato. A nice thick layer of crumbs should coat the surface of each tomato half.
4. Heat the oil over medium heat in a skillet large enough to hold all the tomatoes. When the oil is hot enough to sizzle a drop of water, quickly place the tomatoes, stuffed side down, into the oil.
5. Cover the pan loosely and cook for about 3-5 mintues, until the crumbs are crisp and well browned and the tomatoes have softened somewhat.
6. Watch carefully and reduce the heat if the tomatoes seem to be browning too rapidly.
7. Serve hot or at room termperature.
8. Source: “The Vegan Gourmet” by Susann Geiskopf-Hadler and Mindy Toomay
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