End of Summer Stuffed Tomatoes

September 12, 2012

Celebrate the last week of summer by baking up a batch of these delicious stuffed tomatoes.  Sweet and juicy tomatoes are filled with a mixture made with mushrooms, garlic, bread crumbs, and fresh herbs.  This is a light and summery side dish that would be great alongside a piece of grilled fish.  If you are looking for something a little heartier, add rice or quinoa to the stuffing.

Provençal Stuffed Tomatoes

Ingredients:

4 mediums ripetomatoes
1/4 cup olive oil
1/4 cup diced onion
2 teaspoons minced garlic
1/2 cup diced mushrooms, plus 10 slices
1/4 teaspoon kosher salt and freshly ground pepper
cup freshly grated Parmesan cheese, plus ¼ cup for topping
2 slices bacon (cooked, drained, and crumbled)
6 tablespoons breadcrumbs, dry or fresh
 
Directions:
 
Preheat the oven to 350° F.
 
Wash and dry the tomatoes. Cut each tomato in half through the middle and remove the seeds. Lightly salt the tomatoes and drain upside down on a towel while preparing the stuffing.
 
Heat 2 tablespoons of olive oil over medium heat in a sauté pan. Add the onions and garlic, and sauté 2 to 3 minutes. Add the diced mushrooms, salt, and black pepper, and sauté until the mushrooms are soft and golden (about 6 minutes). Remove the mixture from the heat and let cool.
 
Combine the mushroom mixture with the basil, 1/3 cup Parmesan cheese, bacon, and breadcrumbs. Season to taste with salt and black pepper.
 
Divide the stuffing between the tomato halves. Top each with a mushroom slice and some of the remaining Parmesan cheese.
 
Place the tomatoes in a 9 by 13-inch baking pan. Spoon the remaining olive oil over the tops of the tomatoes. Bake for 25 to 30 minutes or until the filling is crisp and golden. Serve hot.

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