Parmesan-Stuffed Tomatoes
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.
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.
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