Monday, June 28, 2010

Stuffed Tomatoes

These were the biggest surprise of our cooking extravaganza.  They are delicious and will definitely be made again.  And again.  And then some more!

Stuffed Tomatoes, I used this recipe as my inspiration.

6 tomatoes, cut in half
1 large container of Boursin Light Garlic & Fine Herb
5 tbsp parmesan cheese, grated
1 tsp frozen basil (this stuff is amazing)
salt and pepper
1 tsp Tastefully Simple Garlic Garlic
Italian style bread crumbs
Olive Oil Spray (at Trader Joe's)

Cut the tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. Let them sit for about 30 minutes.

Preheat the oven to 400 degrees. Mix the Boursin cheese, parmesan cheese, frozen basil, Garlic Garlic, salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the cheese mixture. Don't over fill since the tomatoes will shrink as they cook. Pour your bread crumbs in a small bowl, dip the cheese filled tomatoes in the bread crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!

No comments:

Post a Comment