Baked Stuffed Vine-Ripe Tomatoes
So, if you are looking for a simple and versatile side dish, turn to the bunch of vine-ripe tomatoes that you may have growing in your garden or have purchased for your local market and make these Baked Stuffed Tomatoes.
Take these vine-ripe tomatoes cut off their tops and scoop out the inside. Then fill them up with a mixture of breadcrumbs, grated cheese, freshly ground black pepper and fresh herbs. After they are finished baking, top them off with some shaved Pecorino Romano cheese that will gently melt from the heat of freshly baked tomatoes.
You are left with a simple and delicious side dish for your dinner tonight or any day of the week. These go well with chicken cutlets, grilled pork chops, even a great side for a fish fillet. It is an extremely versatile side dish.
Baked Stuffed Vine-Ripe Tomatoes
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Comments
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My recope is similar execpt I add cottage cheese. Very tasty. The recipe is orginally from a Firestatiom.
The recipe sounds tasty, except, I would not discard the very nutritional and useful parts of a tomato (or any other food). That is very wasteful. Please suggest finding another use for the insides of the tomato, e.g. a soup, a salsa, a sauce, a dressing, instead of actually advising that it be discarded.