Parmesan Stuffed Tomatoes Yield: 12 Servings Ingredients: 4 lbs. ¾ tbsp. 3 cups 3 ½ oz. ¾ cup ½ cup ¼ cup 1 tbsp.
Large Tomatoes Kosher Salt Bread Crumbs Extra Virgin Olive Oil Grated Parmesan Cheese Fresh Basil, chopped Roasted Garlic, minced Seasoned Pepper
Directions: Wash all fresh produce under cool running water, drain well. Slice the top eighth of the tomatoes off at the stem end and remove the core and seeds. Sprinkle the insides of the tomatoes with the kosher salt and place them upside down on several layers of paper towels. Let stand to drain the excess moisture for approximately 30 minutes.
In a large stainless steel bowl, toss the breadcrumbs with 2 ½ ounces of the olive oil, Parmesan, basil, garlic and seasoned pepper. Set aside. Adjust the oven rack to the upper middle position and preheat to 375º. Line a pan with parchment paper. Pat the insides of the tomatoes dry and arrange on the pan. Brush the cut edges of the tomatoes with one tablespoon of olive oil. Mound the stuffing into the tomatoes, about one third of a cup per tomato, and drizzle the remaining olive oil over the top of each tomato. Bake until the tops are golden brown and crisp, approximately 20 minutes. Garnish with additional Parmesan and basil.