Parmesan-Stuffed Tomatoes

Recipe by: ellie

"Recipe source: Bon Appetit (May 2005)"

Recipe: #29475 May 10, 2018

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recipe by:
ellie

Original recipe yields 8 servings

Metric US

I've Tried It

Ingredients

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1 cup grated Parmesan cheese
1 cup breadcrumbs
1 cup olives (green olives, Italian or Greek olives, pitted and chopped)
3 tablespoons parsley, chopped

1 tablespoon capers, drained
3 tablespoons olive oil
650 grams plum tomatoes (10 large)

Nutritional

Serving Size: 1 (235.5 g)
Calories 185.5
Total Fat - 11.6 g
Saturated Fat - 2.9 g
Cholesterol - 7.9 mg
Sodium - 321.2 mg
Total Carbohydrate - 15.7 g
Dietary Fiber - 3.2 g
Sugars - 6.5 g
Protein - 6.6 g
Calcium - 171.8 mg
Iron - 1.7 mg
Vitamin C - 28.2 mg
Thiamin - 0.1 mg

8
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Step 1

Brush rimmed baking sheet with oil. In a bowl combine first 5 ingredients (--capers). Mix in 3 tablespoons oil. Season to taste with salt and pepper.

Step 2

Cut just enough off each end of each tomato to flatten ends. Cut tomatoes in half crosswise. Using a small spoon, scoop out pulp and seeds from the tomato halves. Stand each half on flat end on prepared sheet. Pack with cheese filling (***can be made one day ahead, covered and chilled).

Step 3

Preheat oven to 350 degrees F. Sprinkle tomatoes with additional oil. Bake uncovered until heated through and beignet brown (25 minutes). Serve warm or at room temperature.