If Tomato and Basil Bruschetta is my new favorite way to use the summer bounty, Stuffed Tomatoes is my classic favorite. We’ve been making these babies ever since I first started carting home boxes of free, slightly bruised tomatoes from my part time job at the produce stand.
They look and sound fancy but are simplicity itself to make. Meat lovers might need a side of chicken to accompany this meal, However, Chris and I usually enjoy Stuffed Tomatoes as a meal in themselves.
Stuffed Tomatoes
Adapted from Nourishing Traditions
INGREDIENTS
- 3 large tomatoes
- 3-4 slices whole grain bread
- 4 tablespoons butter, soft
- 4 tablespoons parmesan cheese, grated
- 1 teaspoon herbs (basil, oregano, parsley, etc.) (use more if using fresh herbs)
- Mozzarella cheese, to top (optional)
DIRECTIONS
- Slice tomatoes in half across their equator. Use a spoon to scoop out the seeds
- Place them cut side up on a greased baking sheet or in a glass baking dish
- Sprinkle tomatoes with salt and pepper
- In a food processor, pulse the bread, butter, cheese and herbs together into crumbs
- Scoop a spoonful or two of bread crumbs into each tomato cup
- Bake at 350 degrees Fahrenheit for 25-30 minutes
- Remove from oven and immediately sprinkle with mozzarella cheese, allowing it to melt before serving
You can adjust the seasonings and bread to fit your tastes – for example, my mom recently gave them a Mediterranean flair by using Greek seasoning and feta in the bread crumbs. She also suggested Mexican seasoning and cornbread as an easy twist.
WHAT ABOUT YOU?
While I think these are divine just the way they are, how would you dress up stuffed tomatoes?
Cheers,
3 comments
Darcy@Somewhatmuddledmusings
08/26/2011 at 11:22 AM (UTC -6)
Thanks for the idea! Tomato season is beyond us this year, sadly, as our weather has killed the garden, but I plan on a bigger better tomato patch next year, and need to put this on the menu plan!
Steph
08/26/2011 at 1:11 PM (UTC -6)
Darcy – Yeah, I got this recipe out a little late this summer. But I think it’s totally worth saving for next year – one of my favorite summer dishes.
Jess @ the budding budget foodie
08/27/2011 at 3:13 PM (UTC -6)
This is such a fantastic idea! The hubby and I love cooked tomatoes. (did you know their health benefits increase with cooking?!) I’ve made a very similar recipe for stuffed mushrooms with the addition of cooked spinach greens and onions in the stuffing. I can’t wait to try these! Thanks for sharing another easy frugal recipe