Ingredients
-
8
-
1
-
4
-
1/2
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4
-
3
-
2
-
2
-
2
-
1
-
1
-
1/4
-
1
-
-
Directions
Fresh Herb Stuffed Tomatoes,Found this recipe in AllYou Magazine Sept 2008. Really can’t mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer.,This was delish and so easy to make! I just made it for myself for dinner and my kids were wanting me to make them one. LOL! Thanks for sharing!
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Steps
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1
Done
|
Preheat Oven to 375f Grease a 9x13" Baking Dish. |
|
2
Done
|
Cut Tops Off Tomatoes and Spoon Out the Flesh. Place Flesh in a Sieve and Press Down Lightly to Retain Juices (you Will Need 1/4 Cup of Juice Total). Blot Insides of Tomatoes With a Towel to Remove Excess Juices. Season Insides With Salt and Pepper. |
|
3
Done
|
Melt Butter With 2 Tbs of the Olive Oil in a Skillet Over Low Heat. Add Onion and Saute For 5 Minutes. Add Garlic and Saute For 3 Minutes. Remove from Heat. |
|
4
Done
|
Stir in Bread Crumbs, Herbs and Parmesan. Stir in Reserved 1/4 Cup Tomato Juices and Then the Egg. |
|
5
Done
|
Stuff Tomatoes With Breadcrumb Mixture. Place Tomatoes in Prepared Baking Dish in a Single Layer. |
|
6
Done
|
Drizzle With Remaining 2 Tbs of Olive Oil. |
|
7
Done
|
Bake For 30 Minutes Until Topping Is Browned and Crisp. |
|
8
Done
|
Serve Immediately While Hot/Warm. |
