Description
*recipe adapted from talkoftomatoes.com
Ingredients
Scale
- 4 – 6 ripe tomatoes on the vine
- 1 cup Italian Nut Crumbs or Bread Crumbs
- 1/2 cup freshly grated Parmesan or Pecorino seasoning
- Salt and pepper to taste
- Fresh basil (chiffonade)
- 1T Italian Seasoning (if using unflavored Nut Crumbs or Bread Crumbs)
- Pinehurst Olive Oil Co. Basil Olive Oil
Optional:
- Add Pesto to the mixture or serve on top of tomatoes with Pine Nuts
Instructions
- Combine crumbs, seasoning, and parmesan cheese into a bowl. Add salt and pepper to taste.
- Cut tops off tomatoes, remove inner seeds and rub a paper towel inside to get rid of as much liquid as possible. (I cut my tomatoes as w/ them sitting on the cutting board to ensure they would stay upright when baking).
- Set upright on a nonstick baking sheet or foil that has been drizzled with Basil Olive Oil; if your tomatoes are not standing straight cut 1/4 inch off bottom.
- Stuff tomatoes with crumb mixture and drizzle with 1-2 tsp Pinehurst Olive Oil Co. Basil Olive Oil per tomato.
- Heat in 375 oven for 10 minutes, garnish with more fresh basil. If you’d like a softer tomato you can cook for an additional 2-5 minutes, but this will effect the inside texture.
- Serve immediately.