Friday, 18 October 2013

Stuffed Tomato Thirds

Because 1/3 a tomato is a perfect little bite! These are savagely wonderful, made them to go with the breaded pork recipe I just posted from last night, and they were so good I made them again for tonight's supper! Always a good sign when you want to make more right away.

Another bonus is how simple this recipe is, but with big results. Do the prep-work for these before your friends come over, pop them under the broiler for about 8-10 minutes and serve hot! I love a good easy snack.

Stuffed Tomato Thirds


2 Tomatoes
Salt and Pepper
Olive oil
1/2 Cup Asiago cheese (or Parmesan or Romano)
1/4 Cup soft cheese, like mozzarella or Havarti
1/4 Cup Panko bread crumb
2 Tablespoons Parsley

Tin Foil


To prepare the Tomatoes, cut them into thirds from the stem down to the bottom. Basically place the tomato with its "navel" from the vine at the top, look down and cut a peace sign into the tomato to get thirds. Or you could always do slices or halves as well.

Once the tomatoes are sliced, use your hands and mush out all the watery pulpy bits and seeds, so all that is left is a nice firm tomato piece.

Sprinkle salt over the insides of all the tomato pieces and let it sit about 5 minutes. Use this time to make the stuffing.

In a small bowl combine the cheeses, bread crumbs and parsley. Season with some salt and pepper and stir to combine. Feel free to add some extra seasonings as well.

Drizzle olive oil over the tomatoes and stuff each one with about a tablespoon of the stuffing mixture.

Place prepared tomatoes on a tin foil covered pan.

Turn the oven onto Broil, and pop the pan in the oven for between 5-10 minutes until the tops are golden brown and the tomatoes are warm and roasted.


PS: December 2013, I should mention that I usually use Roma or Plum tomatoes for this recipe. They have the least amount of pulpy watery bits and cook nicely. Not all tomatoes are made equal after all.

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