When tomatoes are in season (now!), I like to take advantage of their juicy goodness and use them as often as possible. They taste wonderful sliced and sprinkled with salt, but for something a little more sophisticated serve them stuffed and roasted. Bread crumbs, lots of fresh parsley, and a dusting of Parmesan cheese fill these gorgeous red vessels. A rustic and classic French side, these tomatoes pair perfectly with grilled fish, a light creamy pasta, or a big bowl of steamed mussels. Sound tasty? Get the recipe when you,
8 tomatoes (about 8 ounces each)
1/2 teaspoon salt, divided
1 (1/2-ounce) slice sourdough bread
6 tablespoons chopped fresh parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1/4 teaspoon black pepper
Thyme leaves (optional)
- Preheat oven to 400°.
- Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.
- Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over.
- Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper.
- Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns.
- Garnish with thyme leaves, if desired.
Nutritional Information: CALORIES 73(35% from fat); FAT 2.8g (sat 0.8g,mono 1.2g,poly 0.4g); PROTEIN 3.3g; CHOLESTEROL 2mg; CALCIUM 60mg; SODIUM 234mg; FIBER 2.4g; IRON 1.2mg; CARBOHYDRATE 10.8g