My fridge is full of tomatoes. And they are the best kind - Garden tomatoes. Thanks to the generosity of a co-worker of Gils, we have tomatoes coming out of our ears. I’ve given many away, and we’ve been chowing them like made - tomato sandwiches, tomato on eggs, tomato sauce, and the creme of the crop - stuffed tomatoes. To yummy, not to share the recipe:
Ingredients
6 - 8 oz. tomatoes
3 slices of white bread
1/3 cup of parm cheese
1/3 cup of minced fresh basil
2 cloves minced garlic
salt
pepper
olive oil
Directions
1) Preheat oven to 375.
2) Turn bread into bread crumbs using your food processor. Spread crumbs on baking sheet and toast in oven for 10 minutes. (Put on the upper middle rack of oven.)
3) Cut 1/8 inch off of top of tomatoes. Remove guts and seeds with a paring knife. Rinse out insides and drain. Sprinkle salt on the inside and turn upside down on paper towel to drain further.
4) After bread is done, mix with basil, garlic, cheese and 1 T olive oil. Salt and pepper to taste.
5) Wipe out inside of tomatoes with paper towel and place in a 9×13 baking dish that has been foiled. brush olive oil around the edges. Fill with bread crumb mixture. Drizzle olive oil on top.
6) Bake in oven for 20 or so minutes.
This is a good one my friends. The basil is really what pulls it all together. MMMMMMMMM.
