Roasted Stuffed Tomatoes
Remember that commercial for back-to-school where the parents dance through the aisles buying school supplies, as It’s the Most Wonderful Time of the Year plays in the background? I thought it was so mean when I was young. Now? I’ve never felt such a strong connection to an advertisement. Today is the first day back to school and I feel so much joy, and not only because of the quiet in my house this morning. Cooler weather is (hopefully) on the horizon, fall television comes back soon and heirloom tomatoes are in their prime right now. My family can expect these Roasted Stuffed Tomatoes very regularly as we head into fall.
I cannot even believe how easy and fast it was to prepare these tomatoes. A few ingredients, 20 minutes in the oven and you have a perfect side dish. And it is as pretty as it is delicious. So pretty, in fact, that it’s a perfect side dish to have for a dinner party. But also, simple enough that you can make a single serving if you are just making dinner for yourself. The recipe is so easily halved, doubled, quadrupled, whatever you want!
I hope you are feeling joy as we head into fall. If you have kids heading back to school, are looking forward to cooler weather or just longing for fall foods, I’m right there with you. Bring a little more joy to your dinner table with these Roasted Stuffed Tomatoes – you’ll be so happy you did.
Roasted Stuffed Tomatoes are a great way to showcase in-season heirloom tomatoes. They are so quick and easy to make and they accompany any meal perfectly!
- 4 large tomatoes (Heirloom if they are in season)
- 4 T butter, seperated
- 1/4 c finely chopped shallot (or onion)
- 1 t prepared mustard
- 1/2 t Worcestershire sauce
- 1 c bread crumbs (I used panko)
- 2 t chopped fresh parsley
- 1/4 c parmesan cheese (optional)
Preheat oven to 350. Wash tomatoes and remove stem. Cut in half cross-wise, place halves cut side up in a shallow baking dish.
In 2 T butter in a small skillet, sauté shallot until tender (about 3 minutes). Stir in Worcestershire sauce and mustard. Spread over the tomato halves.
Melt remaining 2 T butter in the same skillet. Stir in the bread crumbs and parsley until mixed well (about 1 min). Sprinkle over the tomatoes. Top with parmesan cheese, if desired.
Bake uncovered for 20 minutes or until tomatoes are heated through and the crumbs are golden brown.
Heirloom tomatoes are great in this recipe, however, any large tomato will work.