This was last night’s side dish – a take on a stuffed tomato dish that Food Network Magazine put with the fish recipe. I had only some small heirloom type tomatoes I got at Stop & Shop so I cut them in half, placed them in a cast iron skillet and topped them with the bread crumb mixture instead of stuffing them. Also the original recipe called for sausage in the stuffing. I omitted that.
Very good as a side dish with the fish.
Baked Tomatoes with Basil-Bread Crumb Mixture
1 pound small-to-medium sized tomatoes, different colors
2 tbsp extra virgin olive oil
1 tsp herbes de provence
1 small bell pepper, diced
1/2 large onion, diced
1 stalk celery, diced
1 small clove garlic, minced
2 cups bread cubes
1 cup fresh basil
1/2 cup pumpkin seeds
1/3 cup parmesan cheese
Place peppers, onions, celery, garlic, herbes de provence, bread cubes and pumpkin seeds in a food processor (or 40 oz Ninja container). Pulse a few times to break it all down. Add basil and parmesan cheese. Pulse a few more times. Pour out into a bowl.
Place olive oil in the bottom of a small cast iron skillet. Halve the tomatoes and place them, cut-side-up, in the pan. Top with bread crumb mixture.
Preheat oven to 400 degrees F. When hot, place skillet in oven and bake for 20 minutes until bread crumb mixture is browned. Remove and let cool for a few minutes.
Serve. Sprinkle with a bit more parmesan if you wish.
Yield: 4 servings
Source: Food Network Magazine, July/Aug 2012 issue
Posted by RisaG 6/28/12