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Stuffed Tomatoes w/ Parmesan & Basil

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  • Author: Kimberly

Description

*recipe adapted from talkoftomatoes.com


Ingredients

Scale
  • 46 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

  1. Combine crumbs, seasoning, and parmesan cheese into a bowl. Add salt and pepper to taste.
  2. 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).
  3. 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.
  4. Stuff tomatoes with crumb mixture and drizzle with 1-2 tsp Pinehurst Olive Oil Co. Basil Olive Oil per tomato.
  5. 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.
  6. Serve immediately.

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