Simple stuffed tomatoes with parmesan, garlic and herbs for a fancy veggie sidedish
Course: Side Dish, Vegetable
Cuisine: Gluten-free, Italian
Author: Trish | The In Fine Balance Food Blog
6vine ripened tomatoescut in half (through stem end) seeds scooped out
2teaspooncrushed garlic(about 2 small cloves)
¼cupfresh basil leavesfinely chopped and shredded
¼cupfresh parsleyfinely chopped
½cuppanko breadcrumbs(use gluten-free panko for a gluten-free version)
1ozparmesan cheesefinely grated
1teaspoon onion powder
1 to 1-½teaspoonsea saltdivided
1teaspoonfreshly ground black pepperdivided
Preheat oven to 350 degrees. Lightly brush a baking pan with about ½ tablespoon of the olive oil. Arrange tomatoes on the baking tray cut side up. Sprinkle with ½ teaspoon of salt and freshly ground black pepper
In a small bowl toss together garlic, basil, parsley, panko, cheese, onion powder, half teaspoon of sea salt, fresh ground black pepper, lemon juice and remaining olive oil. Mix well and taste for seasoning. This should be acceptably salty. Adjust with salt and pepper if needed.
Spoon mixture evently into tomato halves, starting with a heaping tablespoon each. Then evenly divide the remaining between the tomatoes. Heaping as necessary. Do not pack. Bake at 350 for about 30 minutes. Tomatoes will be soft and skin slightly wrinkly and stuffing will be golden on top. Serve.
Best served fresh from the oven. Can be stuffed and prepped several hours ahead of time, then placed in the oven for baking 3o minutes or so before planned meal time.