Girls With The Mostest

jamie730 · Posted: Sun Jan 28, 2007 6:22 pm Post subject: Stuffed Tomatoes

I made these last night and they were very good. I served them with broiled grouper and sauteed spinach.

6 large ripe tomatoes
2 cups of fresh white bread crumbs (I used Pepperidge farm white sandwich bread with crust removed and ran it through the food processor)
1/4 cup minced scallions
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh parsley
2 garlic cloves minced
1/2 teaspoon minced fresh thyme leaves (dried is ok if you cant find fresh)
kosher salt
freshly ground black pepper
1/2 cup grated swiss cheese
parmesan cheese
extra virgin olive oil

Preheat oven to 400

Cut cores from tomatoes. Cut crosswise and, with your fingers, remove the seeds and juice. Place tomato halves in baking dish.

In a bowl, combine bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle tomato halves with salt and pepper. Fill the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minuites or untill they are tender.

Sprinkle with the parmesan and swiss cheese. Drizzle with olive oil and bake a couple more minutes untill cheese has melted.

MamaNomerz · Posted: Mon Jan 29, 2007 11:35 am Post subject:

OMG!!! I AM DROOLING!!!!!!! Must make this week. I'll let you know how it turns out!!!
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dhgirl · Posted: Mon Jan 29, 2007 5:35 pm Post subject:

Jamie, those sound delicious! I can't wait to try these.
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Happy to be · Posted: Mon Jan 29, 2007 7:58 pm Post subject:

Jamie, that sounds fantastic!! I'm definitely going to make those -yummy!
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Sheri

kel12 · Posted: Tue Jan 30, 2007 11:38 am Post subject:

OMG that sounds so good! Feel free to come cook for me anytime! I'll try it this summer when I have fresh tomatoes and parsley. (I can't eat store bought tomatoes they are

kel12 · Posted: Thu Sep 06, 2007 1:45 pm Post subject:

Jamie, I had this the night before last and it was delicious. My mom and step dad thought so too.

I substituted mozzarella for the swiss, because I didn't have it.

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