Herb Stuffed Tomatoes

Susie D's Note:

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 5 beefsteak tomatoes
• 1 cup flat leaf parsley , chopped
• ¾ cup Italian seasoned breadcrumbs
• 1 cup provolone cheese , grated
• ¼ teaspoon ground black pepper
• 1 teaspoon butter , softened
• 2 tablespoons extra virgin olive oil
• 1 garlic clove , finely minced (optional)

Directions:

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.

Reviews

[Annacia]

These lovely tomatoes were as tasty as I had expected. DS left an open package of shredded "Italian Blend" cheese here a little while back and I used some of that. They were wonderful with some homemade bread sticks I had in the freezer and grilled chicken breast. :D

[zaar junkie]

I thought these were pretty good. I was looking for a recipe that was vegetarian and did not contain rice. This fit the bill and I am glad I tried it. I did not have italian seasoned crumbs, so I just crushed some crackers and put in fresh rosemary, thyme, and basil. I also used 3 garlic cloves. Easy to put together. Thanks for posting.