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Stuffed Tomatoes Recipe

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This recipe for Stuffed Tomatoes, by , is from DAD's GOOD EATS , 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!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
cup coarse bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
⅓ cup grated Parmesan cheese (about 1 1/2 ounces)
⅓ cup shredded fresh basil leaves
2 medium cloves garlic, minced (about 2 teaspoons)
Ground black pepper

Directions:
Directions:
1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.2 Hour
Personal Notes:
Personal Notes:
This doesn't work if you use really ripe tomatoes - it will get soggy.

 

 

 

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