Stuffed Heirloom Tomatoes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Luscious looking tomatoes, especially if you have assorted heirlooms of different colors and personalities. Try changing the herbs around for each and different cheeses.VARIATION Place the tomatoes in individual pastryycups. Read more . Delicious! Ingredients:
ingredients |
6 medium vine tomatoes |
1/4 cup fresh parsley, chopped |
1/4 cup fresh oregano, chopped |
1 tablespoon fresh thyme |
1/2 cup italian-style panko crumbs |
1/3 cup xtra sharp cheddar, grated |
1/3 cup mozzarella cheese, grated |
1/3 cup parmesan cheese, grated |
1/2 teaspoon freshly ground black pepper |
2 tablespoons extra-virgin olive oil |
Directions:
1. Directions:
2. Preheat the oven to 375 F.
3. Cut a small slice off the end of the tomatoes to allow them stand up on their own. Cut the tops off the tomatoes. With a small spoon, scoop out the pulp and seeds. Be careful not to pierce the skin. Discard the seeds(place on paper towel for later planting) and chop up the pulp.
4. Combine the pulp, herbs, panko, cheeses and pepper and mix until combined.
5. Fill each tomato with the herb and cheese mixture and place in a greased casserole dish. Add cheese on top.
6. Drizzle the top of each tomato with some olive oil. Bake until the tops are brown, about 20-25 minutes.
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