A twist on the usual stuffed tomatoes, the combination of cheese and garlic give this dish a flavorful aroma and hearty taste.
Ingredients
6 firm tomatoes, at room temperature, washed
2 tablespoons oil
2 tablespoons fresh parsley, chopped
1 tablespoon scallions, chopped
1 clove garlic, chopped
1 cup dry breadcrumbs
6 tablespoons Swiss cheese, grated
Preparation
1. Preheat oven to 325°F.
2. Slice off top of tomatoes. Using a spoon, hollow out tomatoes, keeping an inch of meat on bottom and sides. Discard pulp.
3. Turn tomatoes upside down on paper towel to drain.
4. In a saucepan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist.
5. Place tomatoes in well-oiled casserole dish. Fill with stuffing.
6. Top each with 1 tablespoon cheese. Brush tomatoes with oil.
7. Bake for 45 minutes, basting with oil drippings occasionally.
Find out the story behind Peggy’s tomatoes in Red Thumb.
