Recipe

Baked Stuffed Tomatoes With Basil Recipe

	Jencathen / All my dishes 1 year, 6 months ago 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. If you like, mix a little freshl... More Prep:40m Cook:80m Servings:4	Jencathen
	italian bread tomatoes olive oil garlic basil parsley pine nuts

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Ingredients

3 or 4 slices coarse country Italian or French bread, preferably day-old

4 Large, firm, but ripe tomatoes, about 3/4 lb each

1/4 cup extra virgin olive oil

2 to 3 garlic cloves, minced

1/4 cup fresh basil, chopped

2 tbsp Italian parsley, chopped

salt and freshly ground pepper

1/4 cup pine cuts

Parmesan cheese (optional)

Directions

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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Comments

sday5 1 year, 6 months ago said:
This sounds very nice.

mbalmr 1 year, 6 months ago said:
This is great! I just bought some tomatoes to use for making this very dish, and although I had a recipe (not one as good as this sounds,) I didn't really know how to proceed with putting it together! Thanks for a really well-written recipe!

I assume "2-30 cloves of garlic" is a typo?

jencathen 1 year, 6 months ago said:
Oops ya let me fix.

thegoldminer 1 year, 5 months ago said:
Unless you like a lot of garlic then 3o would work. I once went to a dinner LA where the tomatoes were scooped out and filled with peas. The dinner was in a private home and very nice. Can't wait for my 17 tomato plants to get kicking, high temps this week will be fantastic for growth. Best. JJ

jencathen 1 year, 5 months ago said:
That would be a very attractive presentation. The green and red would be a sharp contrast.

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