Summertime is time for delicious ripe tomatoes. Try this recipe to create a delightful dish!
Serves 4-6
Ingredients
- 3 large firm ripe tomatoes
- Salt and pepper
- 1 to 1 1/2 cups breadcrumbs
- 2 tablespoons minced shallots
- 1 teaspoon dried herbs, such as thyme and basil (for fresh, increase to 1 tablespoon)
- 3 tablespoons shredded Parmesan cheese
- 2-3 tablespoons fresh parsley
- 3- 4 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit. Put a rack in the upper level of the oven.
- Cut the tomatoes in half crosswise and squeeze out the seeds and juice. Arrange in a baking dish. If any of the halves won’t stand on their own, trim a bit from the bottoms so they’ll stand up straight.
- Combine the stuffing ingredients with 2-3 tablespoons of the olive oil. Stuff the tomatoes and mound the extra stuffing on top. Drizzle a teaspoon of oil over the top of each half.
- Bake for about 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape.