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Stuffed Beefsteak Tomatoes
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Description
Stuffed beefsteak tomatoes will win over any tomato hater! This recipe goes wonderfully next to baked chicken or grilled steak!
Ingredients
- 2 whole Beefsteak Tomatoes
- ¼ cups Parmesan Reggiano Freshly Grated
- ¼ cups Shallots, Diced
- 2 Tablespoons Fresh Sage, Minced
- 2 Tablespoons Dried Parsley
- 5 cloves Garlic, Minced
- ¼ cups Olive Oil, To Drizzle On The Stuffed Tomatoes
- Salt And Pepper, to taste
Preparation
Preheat oven to 400°F.
Wash, cut tomatoes through the center (equator), and remove the green stem. 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. 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 (except olive oil) 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!
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