Deviled Tomatoes
Submitted by Penfold
Firm tomatoes hollowed out and stuffed with a garlicky breadcrumb filling spiked with cayenne, mustard, and Parmesan, then baked until warm and fragrant. A 30-minute side dish or appetizer that makes summer tomatoes shine.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWhen you’ve got gorgeous ripe tomatoes and want to do something special with them, these deviled tomatoes are the move. Hollowed out and packed with a buttery, garlicky breadcrumb mixture laced with cayenne and Parmesan, they bake up warm and slightly spicy with a crunchy golden top.
The cute little tomato “lids” go right back on before baking, which keeps the filling moist and makes for a charming presentation. The whole thing takes 30 minutes, including prep.
Serve them as a starter, a side alongside grilled chicken or steak, or even as a light vegetarian main with a salad.
Kitchen Tips
- Choose firm, evenly sized tomatoes so they hold their shape in the oven
- Use fresh breadcrumbs (not dried) for a softer, more cohesive filling
- Don’t skip the cayenne; it’s just enough heat to earn the “deviled” name without overwhelming the sweet tomato flavor
Ingredients
Directions
Preheat oven to 350’F. (175’C.).
Grease a 9” square baking pan.
Cut ⅓ slice off top of each tomato.
Reserve tops for ‘lids'.
Remove seeds from each tomato.
Melt butter in a saucepan.
Add garlic, bread crumbs and chopped parsley; mix well.
Remove from heat.
Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved ‘lids’ on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.
Comments
