Stuffed Tomatoes

A friend and I made these for one of our wine club events. It was so yummy and very easy to make. We happen to have it with Salmon, but it would be great by itself or with beef or chicken.

Beefsteak tomatoes
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped basil
3/4 cup Italian-style bread crumbs
1 cup grated Chevres/hard variety (a type of cheese made from goat’s milk)
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Preheat the oven to 375 degrees F.

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.


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