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Parmesan Stuffed Tomatoes


1/2 cup bread crumbs
1/2 cup Parmesan cheese
3 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 teaspoon tarragon
1 teaspoon pepper
1 small onion, finely chopped
4 medium size, ripe tomatoes
4 ounces unsalted, melted butter

Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper. Mix onion, seasoned bread crumbs, and melted butter. Cut tomatoes in half (horizontally) and seed them. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.

Serves: 8




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.