Stuffed Tomatoes with Parmesan and Basil

I know it's wintertime and good tomatoes are hard to find. But, I couldn't resist making these for the annual CERF (Coastal Empire Reformed Fellowship) Christmas dinner party which was held in church fellowship hall a few weeks ago.

These look beautiful on a Christmas buffet table and have a fresh flavor with basil, garlic and freshly grated Parmesan.

Slice off 1/8 inch of the stem end. Core and seed the tomatoes. Lightly sprinkle with salt.

Turn the tomatoes with cut side down over a cooling rack and let stand for 30 minutes. This will ensure that the extra juice will be extracted so the bread stuffing won't get soggy.

Mix Panko bread crumbs, basil, garlic, and Parmesan cheese and toss with olive oil. Or add any herb mixture you'd like!

Mound stuffing into tomatoes. Don't press down too hard. Sprinkle a bit of cheese and bake.

There you have it! A flavorful side that will brighten up your table.

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Stuffed Tomatoes with Parmesan and Basil

Adapted from Cook's Illustrated

6 firm, vine-ripe tomatoes (about 6 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt or 1/2 teaspoon of table salt
3/4 cup Panko bread crumbs

3 tablespoons olive oil, divided
1 teaspoon olive oil, for brushing
1/3 cup grated Parmesan cheese (about 1 1/2 ounces), extra for topping
1/3 cup shredded fresh basil leaves
2 medium cloves garlic , minced (about 2 teaspoons)
Ground black pepper

1. Sprinkle inside of each tomato with salt and place upside down on a wire rack; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss Panko bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil, sprinkle some cheese on top. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.