Stuffed Tomatoes

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Servings: 10–12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 10–12 vine-ripened tomatoes
• ½ lb (2 sticks) unsalted butter, divided
• 4 cloves garlic, minced
• 15 oz Italian-style breadcrumbs
• ½ cup fresh Italian parsley, finely chopped (plus extra for garnish)
• 1 cup freshly grated Parmesan cheese (plus extra for garnish)

Instructions

1. Prepare the breadcrumb mixture:
   In a large skillet over medium heat, melt ¼ lb (1 stick) of butter. Add the minced garlic and sauté until fragrant and golden, about 1–2 minutes.
2. Toast the breadcrumbs:
   Add the Italian-style breadcrumbs and parsley to the skillet. Stir well and cook for about 2 minutes, allowing the breadcrumbs to lightly toast. Remove from heat and let cool slightly.
3. Incorporate the cheese:
   Once cooled, mix in 1 cup of Parmesan cheese until evenly combined.
4. Prepare the tomatoes:
   Preheat the oven to 400°F (200°C). Slice the tops off each tomato and carefully scoop out the pulp and seeds. Lightly season the insides with salt, if desired.
5. Stuff the tomatoes:
   Spoon the breadcrumb mixture into each hollowed tomato, packing it gently. Arrange the stuffed tomatoes in a shallow baking dish.
6. Add the finishing touch:
   Place a thin sliver of the remaining butter on top of each stuffed tomato.
7. Bake:
   Bake uncovered for 30 minutes, or until the tomatoes are tender and the tops are golden.
8. Garnish and serve:
   Remove from the oven and sprinkle with additional Parmesan and fresh parsley. Serve warm as a side dish or appetizer.