POMODORI RIPIENI (STUFFED TOMATOES)

Pomodori Ripieni (Stuffed Tomatoes) image

These stuffed tomatoes are very fast and easy. A savory, yet sweet, side for any Italian meal.

Provided by Brian Genest

Categories Side Dish Vegetables Tomatoes

Time 55m

Yield 4

Number Of Ingredients 11

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Ingredients

⅓ stick butter
1 cup bread crumbs
4 tomatoes
⅓ cup shredded Parmesan cheese
2 tablespoons minced onion
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon cayenne pepper
⅓ teaspoon salt
2 tablespoons shredded Parmesan cheese, or more if desired

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 21.5 g, Cholesterol 26.9 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6.8 g, Sodium 603.1 mg, Sugar 2.5 g