Garlicky Parmesan Stuffed Tomatoes
Tomatoes are high in Vitamin C but also contain A and B vitamins, fiber, potassium, iron, and phosphorous.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
beefsteak tomatoes
|
*
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | cup |
Parmesan cheese
|
|
| 4 | cloves |
garlic
minced |
|
|
olive oil, extra-virgin
as needed |
*
|
||
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | x |
beefsteak tomatoes
|
*
|
| 237 | ml |
bread crumbs
|
|
| 237 | ml |
Parmesan cheese
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | x |
olive oil, extra-virgin
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat the oven to 375℉ (190℃).
Cut the tomatoes horizontally near the top to create an opening.
With a teaspoon, scoop out the seeds.
Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain.
Mix all of the stuffing ingredients except the olive oil.
Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened.
Fill the tomatoes and place them in an oiled baking dish .
Drizzle additional oil on the tops of the tomatoes.
Bake for 5 to 10 minutes or until the filling is golden.
