Stuffed Tomatoes, Summertime treat

Stuffed Tomatoes

Stuffed Tomatoes, are perfect for summer side dishes, for appetizers or for a nice summer lunch.  Tomatoes, zucchini, and eggplant, to name a few, are great vessels for all different delicious fillings.  Todays version of the very versatile tomato is a vegetarian alternative, one that takes little time to prepare,  filled with a tasty combination of ingredients.  Try these Stuffed Tomatoes, I am sure you will love them.  Let’s Cook!

Stuffed Tomatoes
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Stuffed Tomatoes

A Summertime treat, tomatoes stuffed with a variety of tasty ingredients. Easy to make great for Summer parties

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 4 Tomatoes if you can find ones on stems better yet
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Pecorino Romano Cheese
  • 3/4 cup Chopped red onion
  • 2 Garlic cloves, chopped or pressed
  • 1/2 cup Bread crumbs
  • 1/2 cup Black olives, chopped
  • 2 tbls Capers
  • 3 tbls Extra Virgin Olive Oil
  • Salt and Fresh ground pepper to taste
  • 2 tbls Chopped Italian Flat leaf parsley

Instructions

  1. Carefully cut the top of the tomato, you will later use this as a lid, leave the stem intact

  2. With a small spoon scoop out the seeds and  eliminate from the tomato, the pulp will still be intact, carefully remove the pulp and chop into small cubes, set aside. Place the whole tomatoes in an oven to table baking dish

  3. Preheat oven to 350F

  4. In a nonstick skillet, add the olive oil and the chopped garlic, lightly brown the garlic, add the onions, cook on a medium heat until the onions become translucent

  5. Add the capers, olives, chopped tomato pulp, parsley, salt and pepper,  cook for a few more minutes until flavors meld, then remove from heat

  6. Off the heat add the cheeses and breadcrumbs, mix well, adjust salt if needed

  7. Fill the cavity of the whole tomato with the filling, note if the filling seems dry add olive oil

  8. drizzle olive oil on top of the tomatoes and place their tops back on

  9. Bake for 20 minutes

    Can be eaten immediately or later at room temperature

 

Buon Appetito!

Mickey

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4 thoughts on “Stuffed Tomatoes, Summertime treat

  1. Headed to farmers market – can’t wait to make these – my grandmother (a gardner) made these when i was little – we would carefully pick the tomatoes to keep their “hats”. Our reward for chopping was 3 black olives:) Thanks for the recipe and reminding me of simpler times.

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