I’ve heard of tomatoes stuffed with chicken salad, or tuna salad, but this is a new twist for me. I thought it sounded pretty good, so I’m posting it for all of you!
http://www.guidepostsmag.com/food/comfort-food-archive/?i=3037&tlid=0&tcid=331&tnid=74&taid=1
Baked Stuffed Tomatoes
Get a dose of the antioxidant lycopene from these overflowing tomatoes
By Peggy Frezon
Rensselaer,
A twist on the usual stuffed tomatoes, the combination of cheese and garlic gives this dish a flavorful aroma and hearty taste.
INGREDIENTS
6 firm tomatoes, at room temperature, washed
2 tablespoons oil
2 tablespoons fresh parsley, chopped
1 tablespoon scallions, chopped
1 clove garlic, chopped
1 cup dry breadcrumbs
6 tablespoons Swiss cheese, grated
PREPARATION
1. Preheat oven to 325°F.
2. Slice off top of tomatoes. Using a spoon, hollow out tomatoes, keeping an inch of meat on bottom and sides. Discard pulp.
3. Turn tomatoes upside down on paper towel to drain.
4. In a saucepan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist.
5. Place tomatoes in well-oiled casserole dish. Fill with stuffing.
6. Top each with 1 tablespoon cheese. Brush tomatoes with oil.
7. Bake for 45 minutes, basting with oil drippings occasionally.
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