This summer we have been blessed with an abundance of tomatoes, cherry tomatoes, grape tomatoes, roma tomatoes, large tomatoes…
This a wonderful way to make your tomatoes be the centre of attraction on your plate and can be served with a variety of accompaniments. I like to serve them with pan fried zucchini and/or baby squash and baked truffle oil potato wedges. These sides are great companions for the stuffed tomatoes and make this a wonderfully satisfying meal.
4 large tomatoes, cored and seeded.
2 cloves minced garlic
1/2 diced red onion
Handful of basil and a handful of parsley, chopped
1 – 2 Tbs olive oil
1/2 cup fine bread crumbs (I use gluten free)
1/4 cup crumbled goat or feta cheese
1/4 cup grated parmesan cheese
1. Preheat oven to 500 degrees F
2. Slice off tops of tomatoes. Sprinkle the inside of the cored and seeded tomatoes with a bit of salt and place upside down to drain. Be careful not to cut too close to the edges.
3. Heat olive oil in a pan on medium high heat. Add garlic and onion and sauté for 2-3 minutes. Add chopped herbs, mix together and remove from stove.
4. Drain any liquid that has been released from the tomatoes; dry the pan. Turn tomatoes face up and roast the tomatoes in preheated oven for 5 to 7 minutes. Remove from the oven and let cool slightly. Turn the oven down to 375 degrees F.
5. Meanwhile, put sautéed mixture into a small bowl. Add in remaining ingredients but save a few pine nuts to garnish the top of each stuffed tomato.
6. Divide the filling among the tomatoes. Sprinkle with some parmesan and bake in the oven until heated through, about 5-7 minutes.
7. Serve immediately.