Ingredients
Equipment
Method
- Line a cooling rack with paper towels. Lightly coat a baking dish with olive oil. The baking dish should allow the tomatoes to fit snuggly together in a single layer.
- With a sharp knife, cut round tomatoes in half crosswise, or lengthwise if elongated like a plum tomato. Scoop out the seeds with your fingers or a spoon. Sprinkle salt on the inside of the tomatoes. Place tomatoes upside down to drain on the prepared rack. Drain for 20 to 30 minutes at room temperature.
- Heat oven to 375F.
- In a mixing bowl, using a fork, toss breadcrumbs, herbs, cheese, garlic, 1 teaspoon of salt and a few grinds of pepper. Add just enough olive oil to moisten the stuffing, fluffing with the fork until crumbly.
- Arrange tomatoes in prepared casserole dish. Divide the crumb mixture among the tomatoes, patting it in and mounding on top.
- Bake in the upper half of the oven for 25 to 30 minutes or until the tomatoes are tender and the crumbs a golden brown.
- Serve hot or chill and serve cold sprinkled with fresh herbs.
Video
Notes
Slice elongated tomatoes like plum and Roma lengthwise.
Slice round tomatoes crosswise.
Use any variety of fresh green herbs you have.
Best served hot or at room temperature.
