Stuffed Tomatoes Recipe
Rosemary Olive Oil Stuffed Tomatoes Recipe
Number of serving: 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
Ready in: 1 hour
Difficulty: Very Easy
– 6 medium sized beefsteak tomatoes, drained and hollowed
– 2 medium Vidalia onions, chopped
– 1 1/2 – 2 cups Sonoma Farm Rosemary olive oil
– 3 cloves garlic, chopped
– 2 cups breadcrumbs
– 1/2 cup corn
– 1/2 pine nuts
– 1/2 cup Parmesan cheese – 1/4 for the filling, 1/4 for garnishing
Step 1: Start by sweating your onions until they are completely translucent. To do this, heat your sage rosemary oil on low heat and mix in your chopped onions. After about 20 minutes of stirring, depending on how large your pan is, you can add the chopped garlic.
Step 2: Continue stirring for about five more minutes. At this point, your garlic almost completely see through.
Step 3: Take the onions and garlic off the heat and let them cool to room temperature. While you wait, drain and hollow your tomatoes. The top half should be about 1/3 or less of the tomato.
Step 4: Remember, the bottom is the part we’re stuffing so we want that to be as big as possible. Now take a melon baller and carefully carve out the insides of the tomatoes. When you’re finished, there can be some flesh left on the inside, but you do want to make sure that there aren’t any seeds and that there is minimal juice.
Step 5: When the onion, garlic and oil mixture are cooled add in the breadcrumbs, salt, pepper, pine nuts, Parmesan cheese and corn.
Step 6: Put a heaping ball of stuffing into the tomato.
Place the tomatoes in the oven for about 15-20 minutes. When they’re done, the cheese should have formed a lightly browned crust on top and the skins of the tomatoes should be soft.
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