Parmesan-Stuffed Tomatoes

      
by BC Farms & Food  -  Permalink
July 6, 2014

RECIPE

Ripe tomatoes bring a sweet, sharp tang to this simple side dish. Broiled with virgin olive oil, white wine and parmesan, stuffed tomatoes go well with grilled meat and fish.

Parmesan-Stuffed Tomatoes

Serves 4

4 medium tomatoes, halved
2 tablespoons virgin olive oil
3/8 cup bread crumbs
3/8 cup grated Parmesan cheese
2 tablespoons dry white wine
1/2 teaspoon dried basil
salt
freshly ground black pepper

Cut the tomatoes in half and scoop out the seeds and juice.

Combine olive oil, bread crumbs, cheese, wine and basil. Spoon the mixture into the tomato halves, pressing lightly. Sprinkle the tomatoes with salt and freshly ground black pepper.

Broil in an oiled baking pan for 10 minutes until lightly browned.

More recipes:
Oven-Roasted Tomatoes

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