Stuffed tomatoes #5
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Firm tomatoes |
| 1½ | cup | Sour dough breadcrumbs |
| ¼ | cup | Shallots; minced |
| 1 | tablespoon | Garlic; minced |
| ¼ | cup | Fresh basil; minced |
| ¼ | cup | Feta cheese |
| ¼ | cup | Olive oil |
| ¼ | cup | Parmesan |
Directions
STUFFING
Date: Fri, 03 May 1996 18:59:16 -0700 From: Dan Schamber <dansch@...> Cut tomatoes in ½; scoop out pulp (reserve for another dish or mince into stuffing.). Place upside down to drain. Stuffing: Combine all except Parmesan. Spoon into tomatoes; place in baking dish. Sprinkle with Parmesan. Bake 375 F until golden brown. No baking time given. Source: TV Food Network, Meals without Meat.
Oh, this is delicious! I made this for the girls and I and we loved it-- ate 2 halves each. It baked pretty quickly, but I didn't time it-- try 10 mins or so but don't let the tomatoes get any more than warmed. The flavor changes too much and isn't pleasant.
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