Baked Tomatoes Stuffed with Parmesan and Basil
Appetizers • Italian
Description
It is best to use large, ripe tomatoes.
Ingredients
- Tomatoes 6 pieces
- Sourdough Bread 3 slices
- Parmesan Cheese 0 oz
- Basil 0 oz
- Olive Oil 4 tablespoons
- Garlic 2 cloves
- Salt 3 teaspoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut off the tops of the tomatoes and scoop out the cores and seeds. Then, sprinkle half a teaspoon of salt inside each tomato and place them cut side down on a paper towel for 30 minutes to drain excess liquid.
Step 2
Meanwhile, preheat the oven to 375°F (375 degrees Fahrenheit). Crumble the bread in a food processor until it becomes breadcrumbs. Spread the breadcrumbs on a baking sheet and bake for 10 minutes until crispy. In a bowl, mix the breadcrumbs, grated Parmesan, 1 tablespoon of oil, minced garlic, and basil. Season with pepper and salt to taste.
Step 3
Pat the inside of each tomato dry with a paper towel. Line a 20x30 cm (8x12 inch) baking dish with foil. Place the tomatoes cut side up in the dish and brush the tops with 1 tablespoon of oil. Fill each tomato with the cheese and basil mixture, then drizzle with 2 tablespoons of oil on top.
Step 4
Bake the tomatoes for 20 minutes until the filling is golden brown. Serve hot.
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