Fresh Herb Stuffed Tomatoes

Submitted by HokiesMom

"Found this recipe in AllYou Magazine Sept 2008. Really can't mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 8 appetizers
• Serves: 8

ingredients

• 8 tomatoes (Campenelle or Tomatillo would work best)
• 1 tablespoon unsalted butter
• 4 tablespoons olive oil
• 1⁄2 onion, finely chopped
• 4 garlic cloves, minced
• 3 cups fresh bread, crumbs
• 2 tablespoons chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1 cup parmesan cheese, grated
• 1⁄4 cup tomato juice (saved from tomatoes above)
• 1 large egg, beaten
• salt and pepper

directions

1. Preheat oven to 375°F Grease a 9x13" baking dish.
2. Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
3. Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
4. Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
5. Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
6. Drizzle with remaining 2 tbs of olive oil.
7. Bake for 30 minutes until topping is browned and crisp.
8. Serve immediately while hot/warm.

Reviews

[SweetsLady]

This was delish and so easy to make! I just made it for myself for dinner and my kids were wanting me to make them one. LOL! Thanks for sharing!