We are fortunate the local tomato season stretches well into fall and we can continue to enjoy a wide variety in salads and savoury dishes.
While there has been a proliferation of newer varieties of tomatoes to enjoy – along with a resurgence of heirloom varieties - plum tomatoes are still one of my “go to” tomatoes for so many dishes. Their meaty texture lends itself to sauces and to baked dishes.
This week, I’m featuring baked tomatoes that make a great side dish. The filling is a simple one of breadcrumbs, parsley, chopped basil and olive oil.
The tomatoes are baked in a hot oven until the breadcrumbs are light golden and the tomatoes are just soft.
- 4 large plum tomatoes, cut in half and seeds removed
- 1/2 cup (125 ml) coarse breadcrumbs
- 1/4 cup (50 ml) grated Parmesan cheese
- 2 Tbsp. (25 ml) chopped parsley
- 2 Tbsp. (25 ml) chopped basil
- 3 Tbsp. (45 ml) olive oil
- Pinch of pepper
1. Place the tomatoes, cut side down, on a piece of paper towel.
2. Make the filling by combining the breadcrumbs, Parmesan, parsley, basil, olive oil and pepper in a bowl. Stir to combine.
3. Preheat oven to 375 F (180 C).
4. Stuff the tomatoes with the breadcrumb mixture and place on a baking sheet.
5. Bake for 20-25 minutes or until the breadcrumb mixture is light golden and tomatoes are starting to lightly caramelize around the edges.
Options: A few chopped black olives are a nice addition to the filling.