Baked Stuffed Tomatoes
I first tasted these little guys a few years back at an event. The hotel where I was having a meeting served them on the buffet as a vegetarian option for our large vegan population, and I instantly fell in love. After searching for a similar recipe I nearly gave up - these babies aren't something you see everywhere, yet I don't understand why? I finally just happened to be watching Food Network one day and saw Sunny Anderson making them - I was so happy! I made her recipe but tweaked it a bit here and there to suit my taste and the ingredients I prefer to use.
This recipe is easy, uses basic ingredients and is super delicious! You can bake them ahead of time and serve them at room temp - they will be just as good. You can easily transport them to a picnic or potluck and the recipe works great when doubled or tripled (or halved to serve two!).
Enjoy!
Baked Stuffed Tomatoes
by Jen Merkel
Notes: Figure on about two tomato halves per person if serving as a side dish or one per person if planning them as an appetizer - you can purchase the number of tomatoes you need based on the number of people you are feeding, then adjust the other ingredients accordingly.
Ingredients:
4 vine-ripe tomatoes
Kosher salt
1/2 cup bread crumbs
3 teaspoons minced garlic from a jar (or use equivalent fresh garlic)
1 tablespoon dried basil
Freshly ground black pepper
1/2 cup Italian cheese blend (with Asiago & Parmesan)*
1/4 cup extra virgin olive oil
Additional cheese blend for topping
*You can substitute 1/2 cup of grated Parmesan for the cheese blend
Preheat oven to 400°F. Place a cooling rack on top of a cookie sheet, set aside.
Prepare tomatoes: Cut each tomato in half so that stems are on the bottom of each half. Using a spoon (a grapefruit spoon works great!) scoop out the seeds and inner membrane of the tomato. It is OK if you leave a bit of the membrane on the sides. Sprinkle each half generously with sea salt and turn upside down onto a cooling rack with a cookie sheet underneath to catch the drippings. Let drain for about 15 minutes.
While you are waiting for the tomatoes, prepare the stuffing. In a small mixing bowl stir together the bread crumbs, garlic, basil, pepper, cheese and olive oil.
When the tomatoes have sufficiently drained, rinse and dry the cookie sheet (or use a different one - I like to reuse dishes as much as possible) and line with aluminum foil. Place each tomato half on the cookie sheet, insides facing up (If you are multiplying the recipe you may need to use more than one cookie sheet - don't crowd them too much).
With a standard tablespoon, spoon the stuffing into the tomato halves, taking care not to pack them down. They will cook better if they are somewhat loose. Once all the stuffing has been used, sprinkle each tomato with additional cheese.
Bake at 400°F for 15-20 minutes. Check them at 15 minutes to make sure they aren't burning. When done, your tomatoes and stuffing should be slightly browned as shown in the above picture.
Serve immediately or let cool and serve at room temperature. Leftovers don't keep well, but you won't likely have any so don't worry about it!
This recipe is easy, uses basic ingredients and is super delicious! You can bake them ahead of time and serve them at room temp - they will be just as good. You can easily transport them to a picnic or potluck and the recipe works great when doubled or tripled (or halved to serve two!).
Enjoy!
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| Baked Stuffed Tomatoes |
by Jen Merkel
Notes: Figure on about two tomato halves per person if serving as a side dish or one per person if planning them as an appetizer - you can purchase the number of tomatoes you need based on the number of people you are feeding, then adjust the other ingredients accordingly.
Ingredients:
4 vine-ripe tomatoes
Kosher salt
1/2 cup bread crumbs
3 teaspoons minced garlic from a jar (or use equivalent fresh garlic)
1 tablespoon dried basil
Freshly ground black pepper
1/2 cup Italian cheese blend (with Asiago & Parmesan)*
1/4 cup extra virgin olive oil
Additional cheese blend for topping
*You can substitute 1/2 cup of grated Parmesan for the cheese blend
Preheat oven to 400°F. Place a cooling rack on top of a cookie sheet, set aside.
Prepare tomatoes: Cut each tomato in half so that stems are on the bottom of each half. Using a spoon (a grapefruit spoon works great!) scoop out the seeds and inner membrane of the tomato. It is OK if you leave a bit of the membrane on the sides. Sprinkle each half generously with sea salt and turn upside down onto a cooling rack with a cookie sheet underneath to catch the drippings. Let drain for about 15 minutes.
While you are waiting for the tomatoes, prepare the stuffing. In a small mixing bowl stir together the bread crumbs, garlic, basil, pepper, cheese and olive oil.
When the tomatoes have sufficiently drained, rinse and dry the cookie sheet (or use a different one - I like to reuse dishes as much as possible) and line with aluminum foil. Place each tomato half on the cookie sheet, insides facing up (If you are multiplying the recipe you may need to use more than one cookie sheet - don't crowd them too much).
With a standard tablespoon, spoon the stuffing into the tomato halves, taking care not to pack them down. They will cook better if they are somewhat loose. Once all the stuffing has been used, sprinkle each tomato with additional cheese.
Bake at 400°F for 15-20 minutes. Check them at 15 minutes to make sure they aren't burning. When done, your tomatoes and stuffing should be slightly browned as shown in the above picture.
Serve immediately or let cool and serve at room temperature. Leftovers don't keep well, but you won't likely have any so don't worry about it!
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