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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

STUFFED TOMATOES Recipe

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This recipe for STUFFED TOMATOES is from Le Ricette del Cuore di Pia, 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:  
8-10 tomatoes
1 tsp sea salt
4 tbsp EVOO
4 cloves garlic, peeled and chopped
1 c breadcrumbs
1/2 tsp black pepper
2 tbsp fresh italian parsley
1/2 c grated Parmigiano Reggiano cheese
Directions:
Directions:
Cut tomatoes in half through the middle. With a spoon, scoop out the center including seeds and put the pulp in a fine strainer. Press the pulp through with the back of a spoon and reserve the tomatoe liquid mixture.

Sprinkle the tomato halves with 1/2 salt and 1 tbsp of olive oil and set aside.

Line a 9X11" stainless baking sheet with parchment paper. Preheat the oven to 350ºF. In a small bowl mix, together the garlic, bread crumbs, 1/2 tsp salt and pepper, 2 tbsp of oil, parlsley, cheese, the reserved liquid. Mix well and stuff the tomatoes with bread stuffing.

Place stuffed tomatoes on baking sheet, drizzle with 1/2 tbsp of olive oil and back at 350º for 35-40 min. Shake the pan every 15 min to prevent burning.

Drizzle with 1/2 tsp of oil before serving.
Number Of Servings:
Number Of Servings:
12

 

 

 

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