Stuffed Tomatoes are the perfect side dish. They are fancy enough to entertain with, but so delicious you will want to have them regularly.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 servings
- 8 large tomatoes should be firm and around 5 to 8 ounces each
- 3 slices white bread Or 1 cup bread crumbs (see note in post for why we use bread)
- 1/2 cup Parmesan cheese grated and divided
- 1/3 cup fresh basil
- 1/4 cup extra vrigin olive oil plus 2 tablespoons
- 2 garlic cloves minced
Cut off the tops of each tomato, scoop out the inside flesh, and sprinkl with 1/2 teaspoon salt. Turn upside down on a paper towel for 15 minutes.
To make breadcrumbs, preheat the oven to 375 degree. Add the bread slices to a food processor and pulse until it looks like large crumbs - about 8 pulses. Spread the breadcrumbs over a rimmed baking sheet and bake for 10 minutes or until they just begin to turn golden brown, tossing once or twice during baking.
Mix the toasted breadcrumbs, 1/4 cup of parmesan cheese, basil, 1/4 cup olive oil, and garlic cloves together in a large bowl.
Pat the tomatoes dry. Place cut side up in a lightly greased 9 by 13 inch baking dish. Divide the mixture amongst the hollowed tomatoes, approximately 1/4 cup per tomato. Drizzle about a teaspoon of olive oil on each tomato and top with the reaming 1/4 cup parmesan cheese. Bake for 20 minutes or until the cheese just begins to melt and bubble.