Parmesan Stuffed Tomatoes

By Leslie Blythe Cheese, Italian, Side dish Baking

May 19, 2016

These Parmesan Stuffed Tomatoes are light, healthy and full of flavor and can be made ahead. You can add your favorite cheese.

Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

4 plum tomatoes, halved

½ cup Parmesan cheese, grated

¼ cup breadcrumbs

½ teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil

1 tablespoon olive oil

¼ teaspoon salt

⅛ teaspoon pepper

Directions

1Preheat oven to 425 degrees.

2Halve 4 plum tomatoes lengthwise. Take the seeds out with a melon baller.

3In a small bowl, toss together ¼ cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, ½ teaspoon mixed dried herbs (thyme, marjoram, oregano, and basil), 1 tablespoon olive oil, ¼ teaspoon salt, and 1/8 teaspoon pepper. Mound mixture on top of each tomato half.

4Bake the tomatoes, until they are soft and topping is crisp and brown, about 20 minutes.

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