Herb Stuffed Tomatoes

Herb Stuffed Tomatoes

Time: 50 mins


  • 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)


  • 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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