Herb-Stuffed Tomatoes

Name: Herb-Stuffed Tomatoes
Ingredients: 8 tomatoes; Salt and pepper; 1 tablespoon unsalted butter; 4 tablespoons olive oil; 1/2 onion, finely chopped; 4 garlic cloves, finely chopped; 3 cups fresh bread crumbs; 2 tablespoons chopped chives; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1 teaspoon dried oregano; 1 cup grated Parmesan; 1 large egg, beaten

13 ingredients

3 steps

Ingredients

8 tomatoes
Salt and pepper
1 tablespoon unsalted butter
4 tablespoons olive oil
1/2 onion, finely chopped
4 garlic cloves, finely chopped
3 cups fresh bread crumbs
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 cup grated Parmesan
1 large egg, beaten

Directions

1

Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
2

Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and saute for 5 minutes. Add garlic; saute for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.
3

Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.