Baked Stuffed Tomatoes
Baked stuffed tomatoes are made by stuffing Campari tomatoes with herb seasoned breadcrumbs and parmesan cheese then drizzled in olive oil and baked until golden brown for the perfect appetizer or side dish.
Ingredients
- 6-8 Campari Tomatoes
- 1 cup Italian Seasoned Breadcrumbs
- ½-3/4 c Parmesan Cheese, grated (save some for topping)
- 2 tbs Fresh Basil, chopped
- 2 tbs Fresh Parsley, chopped
- 3 cloves Fresh Garlic, chopped
- ¼ cup Olive Oil
- Salt and Pepper to taste
- 1 tbs Garlic Powder
Instructions
- Preheat the oven to 375°
- First, cut the tops off clean and dry tomatoes.
- Now, using a spoon, carefully remove the seeds from the inside and as much liquid that has accumulated as possible. Sprinkle the inside of the tomato with salt and pepper.
- Next, in a medium sized blow, add the breadcrumbs, parmesan cheese, fresh garlic, basil, parsley, salt, pepper and garlic powered.
- Now, drizzle the top with a little more olive oil and give everything a nice big mix until it’s evenly combined.
- Then, spoon the breadcrumb mixture into each of the tomatoes and top them with a little more Parmesan cheese.
- Next, pop them into the oven for about 20 minutes or until the tomatoes have softened and the breadcrumbs are toasted. Let them cool slightly and enjoy!