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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Herb Stuffed Tomatoes Recipe

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This recipe for Herb Stuffed Tomatoes is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tomatoes
Salt and pepper
1 tbsp. unsalted butter
4 tbsp. EVOO
1/2 onion, finely chopped
4 garlic cloves, finely chopped
3 cups fresh bread crumbs
2 tbsp. chopped chives
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
1 tsp. dried oregano
1 cup grated Parmesan
1 large egg, beaten
Directions:
Directions:
Preheat oven to 375 degrees.
Cut tomatoes in half and spoon out flesh.
Put flesh in a colander over a bowl and press down to release juices; reserve.
Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.

Melt butter with 2 tbsp.. EVOO in a skillet over low heat.
Add onion and sauté for 5 minutes.
Add garlic, sauté for 3 minutes.
Remove from heat.
Stir in bread crumbs, herbs and Parmesan.
Stir in 1/4 cup of tomato juices, then egg.

Stuff tomatoes with bread crumb mixture.
Grease a 9x13 inch baking dish.
Place tomatoes in dish in a single layer.
Drizzle with 2 tbsp. EVOO.

Bake for 30 minutes, until topping is browned and crisp.
Number Of Servings:
Number Of Servings:
8

 

 

 

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