yield: (makes 12 servings)
Ingredients
- 6 large beef steak tomatoes, halved
- 2 cups bread crumbs
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon garlic, crushed
- 6 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
- Butter for tops
Directions
- Cut tops off tomatoes and slice tomatoes in half. Cut a sliver off the bottom so that tomatoes will stand up.
- Remove tomato pulp to bowl. Add bread crumbs, cheese, garlic, parsley and salt and pepper to taste. Mix well.
- Add enough olive oil (about ¼ cup) until mixture starts to hold together – it should have a consistency that is not soaking wet.
- Fill each tomato half with a mound of bread crumb mixture. Dot top with a small dab of butter.
- Bake in a preheated 325-degree oven 30 to 40 minutes until tops are golden brown. Serve immediately.
Back to Cheryl Cecchetto: Celebrate with an Italian Buffet
Photo Courtesy of John McCoy, dailynews.com
