Sprinkle some salt inside the cored tomatoes, let drain for about half an hour, with this method you will enjoy these tasty and succulent stuffed tomatoes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
firm and vine-ripe, about 8 ounces, 1/8-inch sliced off stem end, cored, and seeded
Directions
Sprinkle inside of the tomatoes with kosher salt and place them upside down on the several layers of paper towels.
Allow the tomatoes to stand in order to remove excess moisture, about half an hour.
Meanwhile, add the bread crumbs with 1 tablespoon olive oil, parmesan, basil, garlic, and black pepper to taste in a small bowl, mix until well combined, and set aside.
Arrange the oven rack to upper-middle position and preheat the oven to 375℉ (190℃) degrees.
Line a piece of foil onto 9 by 13-inch baking sheet.
Roll up several sheets of paper towels and pat inside of each tomato dry.
Place the tomatoes in a single layer in the baking sheet.
Brush the top cut edges of tomatoes with 1 teaspoon oil.
Add the stuffing into the tomatoes (about 4 tablespoons for each tomato).
Drizzle with remaining 2 tablespoons oil.
Bake in the preheated oven for about 18 to 22 minutes, until the tops are golden, brown and crisp.
Cool for a few minutes and serve warm.
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