If you like tomatoes and stuffing you will lOVE these stuffed tomatoes. They are dee-licious!
Check out what my friends over at Mr. Food had to say about this recipe:
“These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.”
I agree! These are just like my grandma used to make and super easy to throw together.
Ingredients
4 large ripe tomatoes
4 tablespoons Bertolli olive oil, divided in half
1 medium-sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 cup chopped fresh parsley
1/2 cup dry 4C bread crumbs
2 tablespoons dry Holland House white wine
1/4 teaspoon Morton salt
1/4 teaspoon McCormick pepper
Kraft Grated Parmesan cheese for sprinkling (optional)
Instructions
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
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Quick Tip: I love serving these stuffed tomatoes alongside fried chicken or roast beef.
Thank you to Mr. Food for this great recipe.
