Ingredients
-
1/2
-
1/2
-
3
-
2
-
1
-
1
-
1
-
4
-
4
-
-
-
-
-
-
Directions
Parmesan Stuffed Tomatoes,,Perfect side dish! Wonderful use of my Summer bounty of tomatoes! Easy to make, great as made, flexible with minor changes and “Always Great Tasting”! DH & I can’t ask for more. I’ve made a number of times this Summer and will have again tonight. I usually slice the top off, scoop out the insides add some of that to the filling. It gives the filling some tomato flavor and softness. I have used plain bread crumbs, Italian flavored crumbs and herb dressing. All great, when seasoning is adjusted. I’ve even added 1/2 cup shredded mozzarella to the filling and sprinkled some on top before baking. We “loved” them each and every time. Thank you so much for giving us a “Forever Favorite”. :),Very good. I had some stuffing mix so used that in place of the seasoned breadcrumbs, topped with parmesan. They were delicious and didn’t last long! Thanks for posting!
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Steps
|
1
Done
|
Combine Bread Crumbs With Parmesan, Parsley, Chives, Tarragon, and Pepper. |
|
2
Done
|
Mix Onion, Seasoned Bread Crumbs, and Melted Butter. |
|
3
Done
|
Cut Tomatoes in Half (horizontally) and Seed Them. |
|
4
Done
|
Fill With Bread Crumbs and Bake in Buttered Baking Dish For About Ten Minutes at 350 Degrees. |
|
5
Done
|
Starting With Room Temperature Tomatoes Reduces Cooking Time and Helps Assure a Firm Tomato Is Served to Guests. |
