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.”
READY IN:
1hr
SERVES:
8
YIELD:
8 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Grease a 9x13" baking dish.
  2. 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. 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. Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
  5. Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
  6. Drizzle with remaining 2 tbs of olive oil.
  7. Bake for 30 minutes until topping is browned and crisp.
  8. Serve immediately while hot/warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: