Pomodori Ripieni (Stuffed Tomatoes) recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- ⅓ stick butter 1 cup bread crumbs 4 tomatoes ⅓ cup shredded Parmesan cheese 2 tablespoons minced onion ½ teaspoon dried basil ½ teaspoon dried parsley ½ teaspoon garlic powder ½ teaspoon cayenne pepper ⅓ teaspoon salt 2 tablespoons shredded Parmesan cheese, or more if desired
Nutrition Info
- 220.6 caloriescarbohydrate: 21.5 gcholesterol: 26.9 mgfat: 11.7 gfiber: 1.7 gprotein: 7.5 gsaturatedFat: 6.8 gservingSize: -sodium: 603.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Pomodori Ripieni (Stuffed Tomatoes)
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
Slice off tops of tomatoes using a paring knife, make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use, discard the rest.
Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.