Herb-Stuffed Tomatoes

Photo: Charles Schiller; Styling: Lynn Miller

Recipe Time

Prep: 30 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 325
Fat 15 g
Satfat 5 g
Protein 12 g
Carbohydrate 36 g
Fiber 4 g
Cholesterol 41 mg
Sodium 649 mg

Ingredients

8 tomatoes
Salt and pepper
1 tablespoon unsalted butter
4 tablespoons olive oil
1/2 onion, finely chopped
4 garlic cloves, finely chopped
3 cups fresh bread crumbs
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 cup grated Parmesan
1 large egg, beaten

Preparation

Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.

Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and sauté for 5 minutes. Add garlic; sauté for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.

Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.

Note:

September 2008