Recipe courtesy Giada De Laurentis
Prep: 30 min |Inactive Prep: — Cook: 20 min
Yield:6 to 8 servings
5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Note – When I made this recipe I cut the tops of the tomato off instead of cutting the tomato in half. Then once each tomato was stuffed I baked them in the oven with some cheese sprinkled on top. This is one of those fun recipes that you can mix any seasoning spice you like. I’m partial to using Italian Seasoning but if you are an Oregano lover, well you know use it.. 🙂