May 10, 2018
Fresh Tomatoes, Side Dishes, Dairy,
Cheese, Parmesan, Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Entertaining, Ladies Luncheon, Mother's Day, Summer, Oven Bake, Vegetarian, Herbs, Kosher Dairy more
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"Recipe source: Bon Appetit (May 2005)"
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.
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).
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.
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