Baked Stuffed Tomatoes

Fresh picked tomatoes stuffed with herbed breadcrumbs and baked for a delicious summer side dish.

Let’s make some baked stuffed tomatoes. A wonderful summer side dish. Start by picking tomatoes in your garden or at your local farmers market. Also, pick some herbs like basil, oregano, thyme, and flat leaf parsley. Any herbs will do. If you have long tomatoes like a plum, slice them lengthwise and then remove the core and the seeds. Round tomatoes. Slice them crosswise and then remove the seeds. Salt the cut sides generously with some kosher salt and lay them cut side down on a rack lined with paper towels. Let them drain for about 30 minutes. Chop your herbs and in a mixing bowl, add some fresh white breadrumbs. Season with a teaspoon of salt. Add a few grinds of pepper, which I neglected to do in the video. Add your olive oil. Grate your garlic on a microplane. Toss it all together along with some pecarino Romano cheese or grated Parmesan cheese, whatever you have. You’re going to stuff your tomatoes with this breadcrumb mixture. First, lay your tomatoes on an oiled lined baking dish in a single layer. They should fit snugly together. Fill the cavities with your breadcrumb stuffing, patting it in all the little nooks and crannies and mounding some on the top. Preheat your oven to 375°. Bake your tomatoes for 25 to 30 minutes or until the crumbs are golden brown and the tomatoes are tender. It’s a beautiful summer side dish. Bake stuffed tomatoes.