We used 4 vine ripened tomatoes from the grocery store for this recipe. No where as good as summer tomatoes from the garden but they had a good flavor to them. Had italian flavored Panko breadcrumbs that I added to dried parsley and shredded italian blend cheese (mozzarella, provolone, romano, asiago, and parmesan) and garlic. Loved the crispiness and flavor of the breadcrumb mixture with the sweetness of the tomato. Will make these again and definitely with summer 'maters! Made and reviewed for the For Your Consideration tag game.
These lovely tomatoes were as tasty as I had expected. DS left an open package of shredded "Italian Blend" cheese here a little while back and I used some of that. They were wonderful with some homemade bread sticks I had in the freezer and grilled chicken breast. :D
I made this for a light lunch. I made the recipe as written, and this was very lovely. This would make a great side dish for a nice grilled piece of meat. I will make these again!!
I thought these were pretty good. I was looking for a recipe that was vegetarian and did not contain rice. This fit the bill and I am glad I tried it. I did not have italian seasoned crumbs, so I just crushed some crackers and put in fresh rosemary, thyme, and basil. I also used 3 garlic cloves. Easy to put together. Thanks for posting.
We really enjoy stuffed tomatoes and these were no exception! I stuck to recipe, other than using fresh basil instead of the parsley, since I had plenty to use up! I also put some grated mozzarella on top of the breadcrumb mixture, which I now see is not in the directions, so why did I do that? seemed like a good idea at the time, I guess! Very good recipe and much enjoyed, Susie, thank you! made for Ramadan Tag, August 09
I made this for lunch because I had all the ingredients on hand. Except I substituted mozzarella for provolone and used homemade breadcrumbs. It tasted really, really good.
We all enjoyed these a lot! I had to use provolone and parmesan for the stuffing and then a cheddar/monterrey blend for the tops since I was short on cheese. I used the garlic, the more the better in my book. I did not have italian breadcrumbs, only plain so I just put in fresh basil along with the parsley. Also, I broiled them at the end for a few minutes which made them a bit crispy on top, yum:) My nine year-old son filled the tomatoes for me so this is a great recipe to let the kids help out in the kitchen!
We loved it! I used homemade bread crumbs seasoned with basil, oregano, parsley flakes, garlic powder, and onion powder. I included garlic, but I think next time I will probably saute it before adding it to the filling. I also substituted mozzarella cheese (on hand) and used non-stick cooking spray instead of butter in the pan. Thanks for a keeper - I've already had it twice in less than a week!
The gift of a basket of farm fresh tomatoes from a friend has me looking for recipes to enjoy them. Did not need to look far as my PAC child had this marvelous recipe. I made three changes to adapt these to the WW core program: changing the breadcrumbs to fine ground softened bulgur, used butter flavored cooking spray to prepare the pan, and used soy provolone. The results were marvelous - fresh, bright and flavorful. I loved the way the herbed stuffing matched the tomato and seemed to make their flavors even meatier and sweeter. These were so good this side became my dinner. Thanks!