Garlic and herb stuffed tomatoes
Because fresh tomatoes define summer, and stuffed tomatoes define the perfect dinner.
It is definitely tomato season. So many delicious varieties and flavors. I love this dish because it just screams summer. It's filling yet not too heavy. Remember, stuffed veggies are a great way to use up whatever you have in the fridge. So be bold and experiment!
- 4 tomatoes
- 1/2 cup bread crumbs
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup grated parmesan
- 1/4 cup chopped pine nuts
Slice off the tomato tops.
Scoop out the inside of the tomatoes.
Chop the scooped out insides and add it to a large mixing bowl along with the breadcrumbs, garlic, dried herbs, Parmesan, and pine nuts.
Fill the tomatoes with the stuffing.
Bake tomatoes in a small baking dish, covered, for 30 minutes at 375° F.
Remove cover and bake 10 minutes, until golden brown on top.