Fresh Herb Stuffed Tomatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe in AllYou Magazine Sept 2008. Really can't mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer. Ingredients:
8 tomatoes (campenelle or tomatillo would work best) |
1 tablespoon unsalted butter |
4 tablespoons olive oil |
1/2 onion, finely chopped |
4 garlic cloves, minced |
3 cups fresh bread, crumbs |
2 tablespoons chives, chopped |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh basil, chopped |
1 teaspoon dried oregano |
1 cup parmesan cheese, grated |
1/4 cup tomato juice (saved from tomatoes above) |
1 large egg, beaten |
salt and pepper |
Directions:
1. Preheat oven to 375°F Grease a 9x13 baking dish.
2. Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
3. Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
4. Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
5. Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
6. Drizzle with remaining 2 tbs of olive oil.
7. Bake for 30 minutes until topping is browned and crisp.
8. Serve immediately while hot/warm.
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