tasty tuesday ~ stuffed tomatoes w/ garlic,parmesan and basil

ready for the oven...

Summer is on the way...I think...I mean eventually it will be here. I mean Spring seems to be quite a fickle season this year. She comes and goes and then she comes and goes again. It's frustrating to try and figure out when to actually plant the tomato plants for the summer garden. Thank goodness they are plentiful at the grocery store. 

I am always looking for side dishes that go with any protein I might have on hand. I happen to have some tomatoes that needed to be used before they went bad one evening and presto chango, I found this recipe in my binder of love where I keep recipes from old magazines. 

My binder came through. This recipe is a home run. Really, it's tasty, healthy and cheap when you get the tomatoes in season. It can be served with chicken, fish. beef or pork. It is that versatile. If you don't have fresh basil, use parsley and add a a sprinkle of dried basil. Let your imagination run free with the filling. It is quite adaptable. 

If your looking for more cooking inspiration, check out my Recipe Catalog. There's a lot to choose from. 

Celebrate the Feast!

Stuffed Tomatoes w/ Garlic, Parmesan and Basil

Cooks Illustrated Magazine, 2001

6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1teaspoon kosher salt
3/4cup coarse homemade bread crumbs
3tablespoons olive oil
1teaspoon olive oil
1/3cup grated Parmesan cheese (about 1 1/2 ounces)
1/3cup shredded fresh basil leaves
2medium cloves garlic, minced (about 2 teaspoons)
Ground black pepper

1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.