Monterey Cream-baked Tomatoes
photo by Barb G.
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 medium tomatoes
- 1 medium onion, finely chopped
- 236.59 ml fresh breadcrumb, about 2 slices of bread (I like whole wheat)
- 59.14 ml melted butter
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 29.58 ml chopped fresh herbs (I use basil, rosemary and oregano) or 9.85 ml dried herbs
- 1 fresh garlic clove, finely minced
- 236.59 ml heavy cream
directions
- Preheat oven to 325 degrees.
- Slice the top half inch off the tops of the tomatoes and scoop out the insides.
- Arrange the hollow tomatoes in a glass baking dish that is large enough to hold them and with room in between and sprinkle with 1/2 teaspoon salt.
- Melt the butter in a skillet and saute the onion and garlic until it is translucent.
- Stir in the crumbs and seasonings.
- Stuff each tomato and mound the stuffing on the top of each one.
- Pour the cream into the baking dish and bake 20 to 30 minutes.
- The tomatoes should be soft but not mushy.
- Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
- Pour the sauce around the tomatoes and serve immediately.
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Reviews
-
These stuffed tomatoes were a really nice addition to our meal tonight. My DH fell in love with them--I guess so since he ate two of them by himself. I did not have fresh herbs so I used dried and they came out just fine. I also used some multi-grain bread for the fresh bread crumbs. Love the addition of the cream. Made for ZWT-8-France.
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Delicious, rich, easy to make stuffed tomatoes. I cut the recipe in half for the 2 of us, made the stuffing using whole wheat sour dough bread, basil and rosemary. The next time that I make them I am going to add a clove or 2 of garlic to the stuffing for added flavor. Thank you Julie, for another yummy recipe.
RECIPE SUBMITTED BY
Dreamgoddess
United States