Stuffed Tomatoes with Parmesan and Basil

6 firm, vine-ripe tomatoes (about 6 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt or 1/2 teaspoon of table salt
3/4 cup Panko bread crumbs
3 tablespoons olive oil, divided
1 teaspoon olive oil, for brushing
1/3 cup grated Parmesan cheese (about 1 1/2 ounces), extra for topping
1/3 cup shredded fresh basil leaves
2 medium cloves garlic , minced (about 2 teaspoons)
Ground black pepper

1. Sprinkle inside of each tomato with salt and place upside down on a wire rack; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss Panko bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil, sprinkle some cheese on top.  Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

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