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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Summer my tomatoes have been slow to grow. Neighbor is not growing any this year and freebies from friends just weren't coming in fast enough. So I picked up a package of Roma's at the store. Beautiful red tomatoes but not garden fresh. Read more . Lo and behold the next day I scored a few fresh ones from a new friend. Didn't want the Roma's to go to waste or to feel unloved so I started looking around for stuffed tomato recipes. Of course the ones I was coming across were not ingredient friendly for me at the time so this is what I came up with. I have a nice collection of garlic sauce cups from local pizza joints. We always order extra and to keep the resident dude from drinking it like milk (just kidding, kinda) I will usually try to find a use for it. Drizzling it over baked dishes is usually a winner. Unless it's cake or cookies...well, you know that... Ingredients:
4 roma tomatoes |
1/2 to 3/4 cup italian breadcrumbs (best guess on amount here..) |
1/2 to 3/4 cup shredded cheese, whatever your preference (..and here) |
parmesan cheese-grated |
garlic sauce from the pizza joint |
parsley flakes |
cracked black pepper |
Directions:
1. Heat oven to 350*
2. Slice tomatoes in half longways.
3. Scoop out pulp and seeds, but don't discard!
4. Mix pulp with breadcrumbs and shredded cheese till it sticks together but is still crumbly (is that a word? It is now).
5. Fill tomatoes with mixture evenly.
6. Place in glass pie plate. Or whatever pan you prefer, wouldn't recommend a holey pizza pan, though...
7. Sprinkle with Parmesan cheese.
8. Drizzle garlic sauce over all.
9. Put in oven for 30 to 40 minutes till tomatoes are soft and topping is browned and crunchy.
10. After removing sprinkle more Parmesan, parsley flakes and cracked black pepper.
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