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mann-orchards-roasted-tomatoes

Baked Stuffed Tomatoes Two Ways Recipe

locally-grown-distressed1. Blue Cheese Roasted Tomatoes

Ingredients

  • Ripe native tomatoes, cut into equal halves (any medium size will work)
  • Blue cheese
  • Black pepper
  • Olive oil

Directions

  1. Pre-heat the oven to 400.
  2. Arrange tomato halves on a baking sheet.
  3. Cover each ½ with crumbled blue cheese, sprinkle with black pepper, & drizzle with olive oil – all very generously.
  4. Bake for 10-14 minutes or until cheese is brown & bubbly. Tomatoes should be “half-cooked” but still hold their shape.
  5. Enjoy!

2. Provencal Stuffed Tomatoes

Ingredients

  • 2 ripe native tomatoes (medium – large rounds, cored and cut across the middle into equal halves.
  • 1 cup fresh bread crumbs
  • ¼ cup Parmesan cheese
  • 2 cloves garlic, minced fine
  • Kosher salt and pepper, to taste
  • ¼ cup fresh chopped parsley (or basil)
  • Olive oil to moisten – approx. 2 – 3 tbs

Serves 2 – 4

Directions

  1. Pre-heat oven to 400.
  2. Use a paring knife to remove some of the tomato seeds from their cavities.
  3. Place tomato halves cut side up on baking sheet.
  4. In a bowl toss together all of the stuffing, adding enough olive oil to moisten bread crumbs well.
  5. Place stuffing generously over each tomato ½, mounding a bit.
  6. Bake for 12-15 minutes, or until crumbs are golden and crisp and tomatoes are soft but still hold their shape.
  7. Enjoy!
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