Baked Tomatoes Stuffed with Parmesan and Basil

Appetizers | Italian cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

It is best to use large, ripe tomatoes.

Ingredients

Tomatoes - 6 pieces
Sourdough Bread - 3 slices
Parmesan Cheese - 1.2 oz
Basil - 0.5 oz
Olive Oil - 4 tablespoons
Garlic - 2 cloves
Salt - 3 teaspoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut off the tops of the tomatoes and scoop out the cores and seeds. Then, sprinkle half a teaspoon of salt inside each tomato and place them cut side down on a paper towel for 30 minutes to drain excess liquid.

Step 2

Meanwhile, preheat the oven to 374°F (375 degrees Fahrenheit). Crumble the bread in a food processor until it becomes breadcrumbs. Spread the breadcrumbs on a baking sheet and bake for 10 minutes until crispy. In a bowl, mix the breadcrumbs, grated Parmesan, 1 tablespoon of oil, minced garlic, and basil. Season with pepper and salt to taste.

Step 3

Pat the inside of each tomato dry with a paper towel. Line a 20x30 cm (8x12 inch) baking dish with foil. Place the tomatoes cut side up in the dish and brush the tops with 1 tablespoon of oil. Fill each tomato with the cheese and basil mixture, then drizzle with 2 tablespoons of oil on top.