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


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
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.

Image Sources: