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home > recipes > appetizers > parmesan-stuffed tomatoes
Here is a recipe for stuffed tomatoes. I am sending it as it appears in the book 'Breakfast and Brunch Book' by Norman Kolpas. This recipe is good for people who grow their own tomatoes and keep an herb garden. I usually add more tarragon plus chervil and mushrooms and use less butter and cheese (to lower the fat content.) If you lower the butter then you may need to add some liquid to get the stuffing to stick together. I usually use vegetable stock or milk. Extra virgin olive oil is a great substitute for the butter and that is usually what I use when decreasing the fat content. It's flavor comes through even when only 1 tablespoon is used. Try varying the herbs for different flavors, but always use fresh. Parmesan-Stuffed Tomatoes SOURCE: Breakfast and Brunch Book YEAR: 1988 PAGE: 69 INGREDIENTS FOR 4 SERVINGS: 4 firm ripe medium tomatoes 1 small onion, finely chopped 1/2 cup dry bread crumbs 1/2 cup grated Parmesan cheese (not Kraft) 4 tablespoons butter, melted 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1 teaspoon chopped fresh tarragon 1 teaspoon freshly ground pepper INSTRUCTIONS: Preheat oven to 350F. Cut each tomato in half horizontally. Holding each half with its cut side down, gently squeeze it to remove the juice and seeds. In a bowl, combine the remaining ingredients. Pack the mixture into the tomato halves, smoothing the tops. Place the tomatoes in a buttered baking dish and bake them until they are heated through and their tops are golden brown, 15-20 minutes. If you like, brown them a bit more under the broiler before serving. Enjoy! Zoramon in Kobe, Japan

Parmesan-Stuffed Tomatoes


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(posted October 7, 1997)

Here is a recipe for stuffed tomatoes. I am sending it as it appears in the
book 'Breakfast and
Brunch Book' by Norman Kolpas. This recipe is good for
people who grow their own tomatoes and keep an herb garden. I usually add
more
tarragon plus chervil and mushrooms and use less butter and cheese (to
lower the
fat content.) If you lower the butter then you may need to add
some liquid to get the
stuffing to stick together. I usually use vegetable
stock or milk. Extra virgin olive oil is a great substitute for the butter
and that is usually what I use when decreasing the
fat content. It's flavor
comes through even when only 1 tablespoon is used. Try varying the
herbs for
different flavors, but always use fresh.

Parmesan-Stuffed Tomatoes

SOURCE: Breakfast and
Brunch Book YEAR: 1988 PAGE: 69

INGREDIENTS FOR 4 SERVINGS:
4
firm ripe medium tomatoes
1 small
onion, finely chopped
1/2 cup
dry bread crumbs
1/2 cup grated
Parmesan
cheese (not Kraft)
4 tablespoons
butter, melted
3 tablespoons chopped fresh
parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh
tarragon
1 teaspoon freshly ground pepper

INSTRUCTIONS:
Preheat oven to 350F.

Cut each
tomato in half horizontally. Holding each half with its cut
side down, gently squeeze it to remove the juice and seeds.

In a bowl,
combine the remaining ingredients. Pack the mixture into
the
tomato halves, smoothing the tops.

Place the tomatoes in a buttered
baking dish and bake them until they
are heated through and their tops are golden
brown, 15-20 minutes. If
you like,
brown them a bit more under the broiler before serving.

Enjoy!

Zoramon in Kobe, Japan





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