Stuffed Recipe ⇾ Pomodori Ripieni (Stuffed Tomatoes)

These stuffed tomatoes are very fast and easy. A savory, yet sweet, side for any Italian meal.

Ingredients

• ⅓ stick butter
• 1 cup bread crumbs
• 4 tomatoes
• ⅓ cup shredded Parmesan cheese
• 2 tablespoons minced onion
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ⅓ teaspoon salt
• 2 tablespoons shredded Parmesan cheese, or more if desired

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
3. Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
4. Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
5. Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
6. Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.

Nutrition Facts

• calories220.6
• carbohydrateContent21.5 g
• cholesterolContent26.9 mg
• fatContent11.7 g
• fiberContent1.7 g
• proteinContent7.5 g
• saturatedFatContent6.8 g
• sodiumContent603.1 mg
• sugarContent2.5 g