Parmesan-Stuffed Tomatoes
Recipe: #29475
May 10, 2018
Categories: Side Dishes, Cheese, Parmesan, Tomato, Baby Shower, Mothers Day, Oven Bake, Vegetarian, Fresh Tomatoes, Herbs, Kosher Dairy, more
"Recipe source: Bon Appetit (May 2005)"
Ingredients
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
Step by Step Method
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.
Tips
No special items needed.