- Prep Time:20 minutes
- Cook Time:16 minutes
- Serves:6
This quick-cooking side will add a tasty burst of color to your table.
Why try? This recipe may be made a day ahead and kept in the refrigerator until ready to bake. Which is great if you’re preparing it for an early brunch or weeknight dinner.
Foodie Byte: By using smaller tomatoes, such as cherry or plum tomatoes, you can easily turn this side dish into an appetizer.
Ingredients
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6 tomatoes on the vine
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Salt and pepper to season the insides of the tomatoes
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2 tablespoons parsley, minced
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1 teaspoon thyme leaves, fresh, minced
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2 tablespoons green onion, minced (about 2)
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1 cup breadcrumbs, classic
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1/2 teaspoon kosher salt
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1/4 teaspoon coarse ground black pepper
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1 tablespoon garlic, minced (about 2 cloves)
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1/2 cup sour cream
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1/3 cup gruyere cheese, grated
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2 tablespoons olive oil
Preparation
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1
Preheat oven to 400°F.
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2
Cut off the top 1/4 of each tomato and scoop out the seeds and juice, leaving only the thick outside flesh.
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3
Combine parsley, thyme, green onion, breadcrumbs, salt, pepper, garlic, and sour cream in a medium sized bowl.
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4
Season the inside of each tomato with additional salt and pepper. Stuff each tomato with about 1/3 cup of filling. Place the tomatoes on a sheet tray and bake for about 15 minutes.
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5
Remove tomatoes from oven and top each tomato with 1 tablespoon of gruyere cheese and drizzle with 1 teaspoon of olive oil. Put back into the oven for one to two minutes or until the cheese has melted. Let cool for 5 minutes and serve.
Additional Info
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