Baked Stuffed Tomato’s

Thanks for stopping bye my Food Blog. Every Wednesday I share a family recipes from my kitchen and sometimes another item I am cooking up in my kitchen.

Today’s recipe is inspired by the fresh tomatoes I just picked in the Community Garden. Ms. Mary and the guys planted early and the first crop is in:

  • 4 tomatoes
  • ⅓ cup Parmesan cheese shredded
  • ⅓ cup Italian seasoned bread crumbs
  • ¼ cup onion, minced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil plus more for drizzling
  • 2 tsp fresh basil leaves chopped
  • 2 tsp parsley
  • 1 tsp oregano
  • ¼ tsp freshly ground pepper
  • 2 tbsp mozzarella cheese grated
  • Place an oven rack in the upper third of the oven and preheat to 400ºF. Spray an 8 X 8-inch baking dish with cooking spray.
  • In a medium bowl, combine Parmesan cheese, bread crumbs, onion, garlic, 2 tablespoons olive oil, basil, parsley, oregano, salt, and pepper.
  • Cut the tops off and hollow out the tomato by removing the pulp and seeds with a spoon. Dice the pulp and add it to the bread crumb mixture.
  • Gently mix the ingredients until they are well combined. Fill each tomato with stuffing and place in prepared baking dish. Drizzle each tomato with olive oil.
  • Sprinkle with mozzarella cheese. Place in oven and bake for 10-12 minutes.

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