Stuffy Cherry Tomatoes


Seasoning of choice
Butter (or the fake stuff like Smart Balance)


Preheat oven to 425. Drizzle some olive oil on the baking sheet, set aside.
Wash tomatoes. Cut off the tip of the bottom end (in other words, NOT the stem end, you need that side intact for balance). Using a small spoon, pairing knive, grapefruit spoon, or any other tool that can do the job, scoop out the seeds and flesh from the tomato, discard.
The crumb to Parmesan ratio is 2 to 1. So 2/3 cup crumbs, to 1/3 cup Parm for example. Add seasoning to taste. I used a mixed Italain dry herb mixture, but you could use Herbs de Provence, Old Bay Seasoning, or some other mix you like. Taste the mixture, depeinding on the cheese and seasoning you may want more salt or pepper.
Stuff the tomatoes, patting down the mixture then topping off each tomato with more crumbs.
Before baking, put a small dab of butter on each tomato. Bake for 20 minutes or until the crumbs are golden and the tomatoes have wrinkled but kept their shape.


1.0 servings


Friday, March 4, 2011 - 6:43am


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