12.20.2010

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.


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.



23 comments:

  1. These look beautiful and delicious!!

    ReplyDelete
  2. these would be great anytime of year love it

    ReplyDelete
  3. I've been making these for years! Love them so much.

    Instead of basil I add some pesto verde. Gives an even more intense flavor.

    ReplyDelete
  4. Oh how I love stuffed tomato! Those looks just delightful Kay.

    Thanks for the comment on my cookie post - Ben sure is a keeper, I can't believe he's willing to put off watching football to decorate cookies with me. I'm a lucky girl haha

    ReplyDelete
  5. Draining the tomatoes is a great tip! I haven't made stuffed tomatoes since I was in France and I made tomates farcies with rice and other goodies inside. Now I've got the hankerin'.
    I'd never thought of tomatoes as Christmassy, but the red is indeed so festive!

    ReplyDelete
  6. Look delicious! And very easy to make!
    A got entry for Holidays!

    ReplyDelete
  7. We watched the food network for 2 straight hours this weekend at my parents. I think I'm becoming a foodie. I'll have to try this, what seems to be pretty easy, recipe. Mmmmmm!

    ReplyDelete
  8. @ The Braggs, Yes! Foodie-itis is contagious for sure. :) Hugs to Samuel for me!

    ReplyDelete
  9. These look utterly radiant and festive Kay! And like the kind of amuse-bouche I cannot stop eating :)

    Warmest holiday greetings and thanks as always for sharing your culinary art!

    ReplyDelete
  10. These stuffed tomatoes look divine. Delicious!!!

    ReplyDelete
  11. Yum, Kay! I wish tomatoes were good all year round, so that I could make these right now. You were lucky to find some nice tomatoes. They look so delicious and very festive...

    ReplyDelete
  12. Kay, I'm the same way--I refuse to give up my love for tomatoes, even in the winter. The season sure does making finding good tomatoes a little tough, but the pay off is completely worth it.

    What a beautiful side! I know I'd light up like a Christmas tree if this was served on my plate. ;)

    ReplyDelete
  13. Hi Kay-Those stuffed tomatoes are incredible, and yummy! They all look so uniform, and perfect. It requires a lot of work to stuff so many tomatoes, but it's all worth it.
    Great job, and thanks for sharing!
    Have a Glorious Christmas with your loved ones!

    ReplyDelete
  14. These are so pretty! I really love little stuffed tomatoes. Thanks for the tutorial, I may just make these for New Year's.

    ReplyDelete
  15. These look delicious! Love the color too! I think I'm being drawn to anything that isn't sweet after baking so much!

    ReplyDelete
  16. Hi Kay, I'm pleased to find your blog. you have so many great recipes, I'm bookmarking some of them to try. These tomatoes are on top of my list. They make perfect party dishes.

    ReplyDelete
  17. those look delicious! and so festive too :)

    i hope you and your family have a wonderful christmas!

    ReplyDelete
  18. Hi Kay!!!
    I'm giving you a lovely blog award! If you accept it, take a look at my blog and take it!
    Merry Christmas for you and your family!

    ReplyDelete
  19. This looks delish! Even if they're harder to find this time of year, I can't resist some yummy tomatoes. What a beautiful dish! :D

    ReplyDelete
  20. I love this recipe. I'll have two please! Hope you have a wonderful Chirstmas weekend Kay!

    ReplyDelete
  21. These are going to be wonderful for my New Year's eve dinner party, thanks so much!!!

    ReplyDelete
  22. I love stuffed tomatoes!!! They are always so juicy!

    ReplyDelete