Baked Stuffed Tomatoes With Basil
From jencathen 15 years ago
- 80 minutes to make
- Serves 4
This is best during the summer months because the recipe depends on using firm, flavorful, vine-ripened tomatoes. Although the tomatoes must be baked until tender, be careful not to overcook or they will become mushy. Read more If you like, mix a little freshly grated Parmesan cheese with bread crumbs. See less
Ingredients
- 3 or 4 slices coarse country Italian or French bread, preferably day-old shopping list
- 4 Large, firm, but ripe tomatoes, about 3/4 lb each shopping list
- 1/4 cup extra virgin olive oil shopping list
- 2 to 3 garlic cloves, minced shopping list
- 1/4 cup fresh basil, chopped shopping list
- 2 tbsp Italian parsley, chopped shopping list
- salt and freshly ground pepper shopping list
- 1/4 cup pine cuts shopping list
- parmesan cheese (optional) shopping list
How to make it
- Tear the bread slices into small pieces and put in food processor to make crumbs. Measure out 2 cups and set aside. Mix with Parmesan cheese if you wish.
- Cut of the top one fourth of the stem end of each tomato so that the seed cavities are exposed. Use a small spoon and scoop out all of the seeds and liquid from each cavity; do not break down the flesh.
- Sprinkle the inside with salt and turn upside down in a colander or on a rack. Let stand for 30 minutes to drain off some of their liquid.
- In a frying pan over medium-low heat, warm the olive oil. Add the garlic and sauté gently, stirring, for 30-40 seconds. Remove from heat and stir in the basil and parsley. Then add the bread crumbs. stirring until well mixed. Season to taste with salt and pepper and stir again.
- Spoon the bread mixture into the tomatoes, filling each cavity full and mounding the filling slightly on top. Spread the leftover mixture in the bottom of a small baking dish in which the tomatoes will fit comfortably.
- Place the tomatoes upright in the dish and sprinkle the pine nuts over them.
- Bake until the tomatoes are light golden on top, tender and cooked through, 30-45 minutes; the time will depend upon the ripeness of the tomatoes.
- Transfer the tomatoes to warmed plates. Spoon the bread crumb mixture from the baking dish alongside and serve.
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