MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bridget Moynahan's Stuffed Tomatoes
Categories: Vegetables, Breads, Cheese, Herbs
Yield: 4 Servings
4 lg Vine-ripened or beefsteak
- tomatoes
1 c Panko bread crumbs
1 cl Garlic; minced
2 ts Shallot; minced
1/4 c Fresh basil; chopped
1 c Provolone cheese; grated
1/4 c Extra-virgin olive oil
Set the oven @ 400+|F/205+|C.
Slice the tomatoes in half horizontally. Using a spoon,
scoop out the pulp and seeds, being careful not to
puncture the tomato halves.
In a large bowl, combine the bread crumbs, garlic,
shallot, basil, provolone, and olive oil. Stir to
combine, until the bread crumbs are evenly coated with
oil.
Scoop the filling into the tomato shells, forming and
mounding it. Arrange the tomatoes on a small baking
sheet, spacing them evenly.
Bake for about 30 minutes, or until the tomatoes are
soft and the tops are browned. Serve warm.
Serves 4.
RECIPE FROM:
https://parade.com
Uncle Dirty Dave's Archives
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