Herbed Bread-Stuffed Tomatoes

Name: Herbed Bread-Stuffed Tomatoes
Ingredients: 6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes; 1 tablespoon minced fresh basil; 1 1/2 tablespoons extravirgin olive oil; 1 teaspoon minced fresh oregano; 1/2 teaspoon minced fresh thyme; 1 teaspoon minced garlic; 2 tablespoons grated fresh Parmesan cheese

10 ingredients

3 steps

Ingredients

6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
1 tablespoon minced fresh basil
1 1/2 tablespoons extravirgin olive oil
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh thyme
1 teaspoon minced garlic
2 tablespoons grated fresh Parmesan cheese

Directions

1

Preheat oven to 375°.
2

Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
3

Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.