A twist on the usual stuffed tomatoes, the combination of cheese and garlic give this dish a flavorful aroma and hearty taste.

Ingredients

6 firm tomatoes, at room temperature, washed

2 tablespoons oil

2 tablespoons fresh parsley, chopped

1 tablespoon scallions, chopped

1 clove garlic, chopped

1 cup dry breadcrumbs

6 tablespoons Swiss cheese, grated

Preparation

1. Preheat oven to 325°F.

2. Slice off top of tomatoes. Using a spoon, hollow out tomatoes, keeping an inch of meat on bottom and sides. Discard pulp.

3. Turn tomatoes upside down on paper towel to drain.

4. In a saucepan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist.

5. Place tomatoes in well-oiled casserole dish. Fill with stuffing.

6. Top each with 1 tablespoon cheese. Brush tomatoes with oil.

7. Bake for 45 minutes, basting with oil drippings occasionally.

Find out the story behind Peggy’s tomatoes in Red Thumb.

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