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Cheesy Stuffed Tomatoes

Ingredients

  • 6 tomatoes on the vine
  • 1/3 cup gruyere cheese, grated
  • (1/4 teaspoon each) salt and pepper to season the insides of the tomatoes
  • 2 tablespoons parsley, minced
  • 1 teaspoon thyme leaves, fresh, minced
  • 2 tablespoons green onion, minced (about 2)
  • 1 cup breadcrumbs, classic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon garlic, minced (about 2 cloves)
  • 1/2 cup sour cream
  • 2 tablespoons olive oil

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.

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Preparation

  1. Preheat oven to 400°F.
  2. Cut off the top 1/4 of each tomato and scoop out the seeds and juice, leaving only the thick outside flesh.
  3. Combine parsley, thyme, green onion, breadcrumbs, salt, pepper, garlic, and sour cream in a medium sized bowl.
  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.
  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.

Nutritional Information

Calories 195, Carbohydrates 20g, Cholesterol 14mg, Fat 10g, Fat Calories 93, Fiber 2g, Protein 6g, Saturated Fat 4g, Sodium 686mg. Daily Values: Calcium 125.35mg 13%, Phos 54.55mg 5%, Copper 0.01mg 1%, Zinc 0.31mg 2%, Panto 0.1mg 1%, Biotin 0.73mcg 243%, Iodine 0.04mcg 0%, Magnesium 5.39mg 1%, Iron 1.91mg 11%, Vitamin B6 2%, Vitamin C 45%, Vitamin B12 2%, Vitamin D 1%, Vit E-a-Toco 3%, Vitamin A 26%. Percent Daily Values are based on a 2,000 calorie diet.