Italian BAKED Tomatoes

Let’s make my favorite Italian stuffed tomatoes. Start by adding some olive oil and butter to a skillet. Melt the butter and bring it up to temperature. Add finely diced red onions, minced garlic, chopped spinach, and fresh parsley. Sauté until the onions turn translucent. Now add your Italian panko breadrumbs and toast until golden brown and crispy. Pour in a few ounces of white wine and let it cook down for a couple minutes. Cut the ends off your tomatoes. Slice them in half and scoop out the centers to make perfect little cups. Remove your breadcrumb mixture from the heat. Stir in some Italian blend cheese and stuff each tomato half generously. Place them in a baking dish with a splash of white wine, a springrig of rosemary, and a little thyme. Bake in a preheated 375° oven for 15 to 20 minutes until the tomatoes are tender, the cheese is melted, and everything is golden brown. Finish with a drizzle of balsamic glaze and some fresh grated Parmesan. These Italian stuffed tomatoes are buttery, herby, and absolutely irresistible.