Garlic au gratin tomatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Tomatoes |
| 1½ | cup | Soft bread crumbs |
| 2 | Cloves garlic, minced (up to 4) | |
| ½ | cup | Grated Parmesan cheese |
| ⅓ | cup | Chopped fresh parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Olive or vegetable oil |
Directions
Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a half inch thick shell. Invert tomatoes onto paper towels to drain.
Meanwhile, in a bowl, combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400F. for 15-20 minutes or until stuffing is lightly browned. Yield: 4-6 servings. To make into appetizers: Stuff 48 cherry tomatoes with crumb mixture; bake for 8-10 minutes. Submitted by Dorothy Pritchett, Wills Point, Texas MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 41 Posted to MC-Recipe Digest V1 #510 by Roberta Banghart <bobbi744@...> on Mar 11, 1997