Stuffed Beefsteak Tomato
~ 2 beefsteak tomatoes (with a flat bottom)
~ ¼ cup fresh parmesan reggiano, grated
~ ¼ cup shallots, diced
~ 2 tablespoons fresh sage, minced
~ 2 tablespoons dried parsley
~ 5 cloves garlic, minced
~ ¼ cup olive oil, plus some for drizzling
~ Salt and pepper to taste
Preheat oven to 400°F.
Wash and cut tomatoes through the center (equator).
Hold one half of the tomato in your left hand and using your fingers on the other hand dig out the juice and seeds of each cavity (see picture above). Repeat with all tomato halves.
Line a baking sheet with paper towels and put a cooling rack on the baking sheet. Place each tomato upside down on the cooling rack for 5 minutes (this will completely drain each tomato).
Mix the remaining ingredients together in a small bowl.
Put tomatoes on a baking sheet.
Stuff each of the tomato cavity with the herb mixture. If you have extra of the mixture, place on the center of each tomato. Drizzle tomatoes with olive oil and season with salt and pepper (be generous!).
Bake tomatoes for 10 to 15 minutes. Serve immediately!