She sure know what I like!
Stuffed Tomatoes:
6 large tomatoes, firm and ripe
3 slices of white sandwich bread
1/3 cup grated Parmesan cheese
1/3 cup minced fresh basil
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Pepper to taste
*Cut top of tomatoes with sharp knife. Using fingers remove and discard the cord or any seeds of the tomato. Sprinkle the inside of cored tomatoes with salt, then drain before stuffing.
*Heat oven for 375. Pulse the bread in the food processor to coarse breadcrumbs. Spread the breadcrumbs over a rimmed baking sheet and bake until dry for about 10 mins. Toss together bread crumbs, cheese, basil, 1 tablespoon of oil, and garlic. Season with salt and pepper.
*Line 9-11 inch baking dish with foil. Brush the cut edges of tomatoes with 1 tablespoon of the oil. Mound about 1/4 cup of breadcrumb mixture into each tomato. Drizzle with remaining oil. Bake till tops are brown and crisp, about 20 mins.
Keep on Cooking!
No comments:
Post a Comment