Summer is here and fresh garden tomatoes are in abundance.
This Stuffed Baked Tomatoes recipe is tasty and makes a great side dish. It’s versatile so you can add other ingredients to the stuffing if you like.
4 large whole fresh tomatoes
2 cups dry cubed bread; white, wheat or whatever you like
1/4 cup virgin olive oil
2 TBLS parsley, chopped
2 TBLS fresh basil, chopped
1 TSP dried oregano
1/2 cup grated Parmesano cheese
2 TBLS onion, chopped fine
Salt & Pepper to taste
Preheat oven to 400.
Cut the tops of the tomatoes off leaving enough to form a cup shape.
Scoop out the flesh into a strainer with a bowl beneath. Leaving enough of the sides so it will hold up when stuffed. Mash the tomato flesh so the juice drains into the bowl. Add half of the cheese and all the other ingredients to the juice and toss. Divide the stuffing into the 4 tomatoes and place in a baking dish. Sprinkle with the remaining cheese and bake for 15 mins covered. Uncover and bake another 5 mins so the top dries a little. Serve warm or at room temperature.