Recipe by: Lisa Prince
Stuffed Tomatoes
I love Ina Garten, Barefoot Contessa and this recipe is similar to hers. I just made some adjustments so my entire family would enjoy a good homegrown NC Tomato. When fixing this as a meal with the hamburger, simply add a salad and some tater tots for the kids and you have a wonderful light summer meal for the family.
Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 45 minutes
Meal Type: Side Dish
NC Ingredients: Tomatoes, Herbs
Ingredients
Directions
Preheat oven to 400 degrees.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
In a bowl, combine the breadcrumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoons of salt and ¼ teaspoon of pepper (Optional: Hamburger). Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the breadcrumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.