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Stuffed Tomatoes




Source of Recipe


Friends


Recipe Introduction


Teresa Hawes Hoy
Clarkson Valley



List of Ingredients




6 large[ about 8 oz. each] firm, ripe tomatoes
1 tsp. kosher salt
3/4 cup coarse bread crumbs
1 tsp. plus 3 Tab olive oil
1/3 cup grated Parmesan Cheese
1/3 cup chopped fresh basil leaves
2 medium cloves garlic, minced
freshly ground pepper to taste


Recipe




slice about 1/8 inch off the stem end, then core and seed tomatoes..
sprinkle cored area of each tomato with salt and place upside-down on several layers of paper towels. Let stand about 30 minutes to remove excess moisture..

in a small bowl, toss bread crumbs with 1 tablespoon olive oil, Parmesan cheese, basil, garlic, and pepper..

Preheat oven to 375 degrees. Line bottom of 9x13 pan with aluminum foil..
pat the inside of each tomato dry with a paper towel and arrange in the baking dish. Brush cut top edges with 1 tsp. olive oil. Mound the stuffing [about 1/4 cup] in each tomato. Drizzle all with the remaining olive oil...

Bake at 375 degrees about 20 minutes. Until tops are golden brown. Serve immediately