Time: 1 hour.
Complexity: easily
Servings: 4

As Sunny Anderson says, "There's nothing sweeter than a perfect tomato filled with something savory!" Indeed, a simple, savory filling of Parmesan and breadcrumbs perfectly brings out the sweet flavor of ripe tomatoes. Add garlic and basil, and the appetizer is infused with vibrant Mediterranean flavors and aromas. The stuffed tomatoes are baked in the oven until golden and crisp on top and deliciously chewy inside. This appetizer is perfect for any occasion, perfect for parties and even a simple dinner at home.

Ingredients:

• 2 ripe tomatoes
• 0.5 cups breadcrumbs
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh basil
• 0.5 tbsp. grated parmesan
• 1/4 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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tomatoes, Parmesan cheese, breadcrumbs, basil

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Preparation:

Step 1
• Preheat the oven to 200°C. Cut the tomatoes in half horizontally and scoop out the pulp and seeds. Season the insides with salt and place them, hole-side down, on a rack set over a baking sheet to release all the juices, for about 15 minutes.
Step 2
• Meanwhile, in a medium bowl, combine breadcrumbs, garlic, basil, 1/4 cup Parmesan, olive oil, and a little ground black pepper. Stuff the tomatoes with the filling and sprinkle with the remaining 1/4 cup Parmesan.
Step 3
• Place the tomatoes on a clean baking sheet and bake until soft and the tops are golden brown, 25-30 minutes. Cover with foil if the breadcrumbs are browning too quickly.

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