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See also Article on Tomatoes

STUFFED TOMATOES

4 beefsteak tomatoes
¾ cup breadcrumbs
¼ cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste


Preheat the oven to 375.

Cut the tomatoes horizontally near the top to create an opening.  With a teaspoon, scoop out the seeds. 

Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain. 

Mix all of the stuffing ingredients except the olive oil.

Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened.

Fill the tomatoes and place them in an oiled baking dish. 

Drizzle additional oil on the tops of the tomatoes. 

Bake for 5-10 minutes or until the filling is golden.
 

 

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