| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 2g | 13g |
| sugars | fibre | protein | salt |
| 3g | 2g | 7g | 0.4g |
Why I Love French Baked Stuffed Tomatoes
There’s something so comforting about French cuisine, and this recipe for Baked Stuffed Tomatoes epitomizes why I fell in love with these classic flavors. Growing up surrounded by the rugged beauty of Montana, my culinary roots are deeply tied to hearty, rustic dishes. But as I journeyed into exploring world cuisines, I found myself enamored with the elegance and simplicity that French dishes offer. This recipe is no exception.
A Harmony of Flavors
In Montana, we respect and cherish our ingredients. Whether it’s a cut of venison or a handful of fresh-picked huckleberries, every element tells a story. The Baked Stuffed Tomatoes bring a similar philosophy to the table. With ripe tomatoes as the star component, the stuffing elevates their natural sweetness while introducing a crunch from the breadcrumbs, a salty bite from the Parmesan, and an aromatic touch from the fresh parsley and garlic.
Being someone who enjoys experimenting with new flavors, I’ve looked to enhance the flavors of the filling by incorporating olive oil and chicken broth, inspired by the methods of renowned chefs like Jacques Pépin. He has a way of turning simple ingredients into sophisticated dishes, and his influence is apparent in this recipe.
Versatile and Noteworthy
What I particularly appreciate about Baked Stuffed Tomatoes is their versatility. They pair wonderfully with a variety of main courses. Serve them alongside a grilled steak for a delicious complement, or perhaps with a roast chicken, as their juicy, savory goodness stands out without overpowering the main dish. These tomatoes are somewhat reminiscent of classic stuffed peppers or even Italian bruschetta with their flavorful stuffing, yet they maintain a unique identity all their own.
In recipe development, inspiration strikes from various sources, and sometimes, a simple yet elegant dish like this embodies several culinary heritages. From the rustic heart of Montana to the refined kitchens of France, Baked Stuffed Tomatoes are a celebration of what makes cooking such a beloved craft.
What You’ll Need
- 6 medium-sized ripe tomatoes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or vegetable broth
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
Slice the tops off the tomatoes and scoop out the pulp and seeds, leaving a hollow shell. Set the hollowed tomatoes aside and discard the seeds. You can reserve the pulp for another use, if desired.
Step Three
In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Mix well.
Step Four
Drizzle the olive oil over the breadcrumb mixture and stir until the mixture is well combined and slightly moistened.
Step Five
Stuff each tomato with the breadcrumb mixture, pressing it down slightly to fill each tomato fully.
Step Six
Place the stuffed tomatoes in a baking dish. Pour the chicken broth or vegetable broth into the bottom of the dish.
Step Seven
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the tomatoes are tender.
Step Eight
Remove from the oven and let the tomatoes cool for a few minutes. Serve warm.
