Stuffed & Baked Tomatoes

It’s that time of the year, when great acidic tomatoes are everywhere. If they aren’t growing in your back yard, pick up a basket at the Farmer’s Market and try this easy, delicious recipe. This is especially a good recipe for a dinner party because it’s easy, fool-proof and presents very well on a dinner plate.

  • 6 medium, ripe tomatoes, washed
  • 1 1/2 cups coarse bread crumbs (I prefer to use Panko, Japanese Bread Crumbs)
  • 1/4 cup Extra Virgin Olive Oil (any will do, but I like the flavor that first-pressed olive oil imparts into this dish)
  • 1/2 tsp of each: sea salt, black pepper, dried Italian seasoning
  • 1 tsp minced garlic (from a jar, or 2 cloves of fresh garlic minced)
  • 1/2 cup shredded Parmesan cheese
  • 1 cup rough chopped fresh spinach (optional)
Cut the top 1/3 from each tomato. Using a spoon, scoop out half the tomato making a nice round well to hold your stuffing. Sprinkle tomatoes with salt and arrange in a 13×9 glass baking dish coated with cooking spray.
In a mixing bowl, combine the remaining ingredients and mix well to incorporate the oil into the breadcrumb mixture. Stuff the breadcrumb mixture into the tomatoes and bake at 350F for 30-45 minutes or until tomatoes are golden brown on top and soft. The skin will begin to separate from the tomatoes when they are done.

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