Provençal Stuffed Tomatoes
You’ll never look at a baked tomato the same way again; this dish is a delicious accompaniment to lamb, chicken or fish.
These baked tomatoes are easy to prepare and serve as a versatile accompaniment to so many types of food. Try this tasty side dish when your family next gathers for Sunday supper.
|6 large or medium tomatoes||¼ cup dried bread crumbs|
|Salt||3 tablespoons freshly grated Parmesan cheese|
|Freshly ground black pepper||2 cloves garlic, peeled|
|2 tablespoons plus ½ cup olive oil||3 sprigs fresh basil|
1. Preheat oven to 350° F.
2. Cut tomatoes in half width-wise. Place on a baking sheet or in a casserole dish, cut side up, and generously season with salt and pepper. Drizzle with 2 tablespoons olive oil.
3. In a food processor, combine 1/2 cup olive oil, bread crumbs, Parmesan, garlic, basil and 2 pinches of salt; process for about 1 minute. The mixture should have a wet, crumbly consistency.
4. Press bread-crumb mixture onto tomatoes.
5. Bake for 15 minutes or until tops are browned and tomatoes are warmed through.
Nutritional Information per Serving: Calories: 260; Fat, 24 g; Cholesterol, 5 mg; Sodium, 210 mg; Total Carbohydrates, 9 g; Dietary Fiber, 1 g; Sugars, 3 g; Protein, 3 g.
Note: The above info is based on the use of 1/4 tsp. each of both salt and pepper . Please adjust according to the amount you use.
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