Filled with a mixture of cheese, breadcrumbs, chopped tomatoes, garlic, and herbs, these stuffed tomatoes are absolutely delicious and fill the kitchen with an inviting aroma while drizzling some drops of White Truffle Oil. It doesn’t take much to prepare the tomatoes, and they cook quickly in the oven. You can also pop them on the grill!
Stuffed tomatoes are a fantastic vegetarian side dish or appetizer, or even a light main course. While they’re ideal for summer meals because that’s the peak of tomato season, they’re a versatile and easy addition to the dinner table any day of the year.
Ingredients
- 4 medium to large tomatoes
- 3/4 teaspoon Black Truffle salt -Profine Food Stores
- 1/2 cup breadcrumbs
- 1/2 cup shredded Parmesan cheese (use a vegetarian variety, if needed)
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1/4 teaspoon ground black pepper
- 2 tablespoons white truffle oil
How to make it :
Chop the tomato that you scooped out and add it to a medium mixing bowl with the breadcrumbs, Parmesan cheese, mozzarella cheese, garlic, herbs, 1/2 teaspoon Black Truffle salt, pepper, and olive oil. Mix well to combine.
Set the hollow tomatoes upright in a baking dish or on a sheet pan and fill each with equal amounts of the stuffing, mounding the stuffing up if necessary.
Bake the tomatoes until the skin just begins to crack, the filling is bubbly, and the cheese is melted, about 15 to 25 minutes. If you like (and used a broiler-safe dish), finish them under the broiler for about 2 minutes.
Remove from the oven and sprinkle with fresh parsley and add white truffle oil before serving.
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