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Parmesan-Stuffed Tomatoes

Here's how you make Parmesan-Stuffed Tomatoes
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  • Servings: 8
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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