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Baked Stuffed Tomatoes

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Categories: Comfort Foods, Fourth of July, Quick to fix, Vegetarian
Type: Side Dishes

Large and meaty beefsteak tomatoes are perfect for filling

Prep Time: prep 40 mins, plus standing

Cooking Time: cook 15-20 mins

Serves: makes 4 servings

Ingredients:

  • 4 large ripe beefsteak tomatoes
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 anchovy fillets, minced
  • 1 / 4 cup fresh bread crumbs
  • 1 / 4 cup mascarpone cheese
  • 5oz ( 150g) ricotta or goat cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped basil
Baked Stuffed Tomatoes photo

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Directions:

  1. Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.
  2. Preheat the oven to 425°F (220°C). Heat the oil in a skillet over medium heat. Add the garlic and anchovies and stir for 30 seconds. Stir in the bread crumbs and cook until they are well coated in oil, about 2 minutes. Transfer to a plate.
  3. Mix together the three cheeses with the basil. Season with the pepper. Fill each tomato with the cheese mixture and top with the garlic crumbs.
  4. Bake in an oiled baking dish about 20 minutes, or until the tops are golden. Serve hot or warm.
Tips:
  • prep 40 mins, plus standing; cook 15-20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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