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Herb-Stuffed Tomatoes

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 30 mins
Cook time 30 mins
Yield 8 Servings

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

Nutrition Information

  • calories 325
  • fat 15 g
  • satfat 5 g
  • protein 12 g
  • carbohydrate 36 g
  • fiber 4 g
  • cholesterol 41 mg
  • sodium 649 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.