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Tuscan Baked Tomatoes Recipe

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This recipe for Tuscan Baked Tomatoes, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Tuesday, August 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 big tomatoe for each person (plus a few more for yummy leftovers);
salt & pepper;
dried bread crumbs;
fresh basil, chopped;
pine nuts, toasted;
olive oil;
grated parmesan cheese.

Directions:
Directions:
Core stem end of tomatoes and spoon out seeds. Sprinkle insides with salt & pepper and drain cut-end down over paper towels. Stuff tomatoes with mixture of bread crumbs, chopped basil and toasted pine nuts. Make a thin slice off bottom of tomatoes to make stand upright in lightly oiled oven pan. Drizzle tomatoes with oil and bake at 350F for about 15 minutes.

Number Of Servings:
Number Of Servings:
your choice
Preparation Time:
Preparation Time:
10-15 min. / Bake: 15 min.
Personal Notes:
Personal Notes:
These can be served hot or cold, your choice. When you serve sprinkle with a bit of parmesano. We like to serve these with one big tomatoe in the middle of the plate and surrounded with my Italian Pasta Salad. So good especially on a hot night.

 

 

 

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