Parmesan Stuffed Tomatoes

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 8
  • Ingredients

  • 1/2 cupbreadcrumbs
  • 1/2 cupparmesan cheese
  • 3tablespoonsparsley, chopped
  • 2tablespoonschives, chopped
  • 1teaspoontarragon
  • 1teaspoonpepper
  • 1smallonion, finely chopped
  • 4medium-sizetomatoes, ripe
  • 4ouncesunsalted butter, melted
  • Directions

  • Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper.
  • Mix onion, seasoned bread crumbs, and melted butter.
  • Cut tomatoes in half (horizontally) and seed them.
  • Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees.
  • Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.
  • Reviews

  • “We really enjoyed these stuffed tomatoes.I had Italian Seasoned bread crumbs so I used those.All the flavors worked together well and the additon of chopped onions gave it a nice crunch.Instead of cutting tomatoes in half I sliced a top of the top, scooped out insides and filled with mixture.”

  • “This is a really tasty side dish!Will make again!”

  • “Very good. I had some stuffing mix so I used that in place of the seasoned breadcrumbs, topped with parmesan. They were delicious and didn’t last long! Thanks for posting!”

  • “Very yummy!! I made this as one of the side dishes to roast chicken, as I have so many tomatoes in the garden. All I did not have, can you believe, was fresh parsley. An easy, delicious recipe.”

  • “wonderful recipe..I didn’t have unsalted butter so used regular butter and it was still great.”

  • “This sure came in handy with the tomato harvest this year!I made up mass quantities and froze them for those emergency guest times.I did add minced garlic as I’m addicted to it!Thanks for a great and easy recipe Dancer.”

  • “Wonderful side dish for any meal.”

  • “Needed a side dish for a cookout and had a garden full of tomatoes to boot!Had all the other ingredients on hand and threw in some shredded mozzarella because it was there.I sliced the tops off of small tomatoes (used about 12) scooped out the pulp and seeds and stuffed.Delicious, and so easy to make ahead and bake when ready to serve.Thanks, Dancer – this recipe is a blessing for tomato gardeners!!”

  • “This will bring out the Italian in anyone. Great stuff! I make many Italian foods and this is a keeper. Not too heavy either.”

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