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Herb-Stuffed Tomatoes Recipe

   
 

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     Herb-Stuffed Tomatoes

Category   Entrees - Maindishes
Sub Category   None

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

Instructions
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.


Originally Submitted
12/18/2012





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