Recovering from the Flu with Vegetarian Stuffed Tomatoes
These cheesy and herby baked tomatoes are the perfect treat for getting through the other side of a winter flu!
Servings 4
Ingredients
- 4 medium tomatoes
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 1/4 cup finely diced white or yellow onion
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon roughly chopped fresh oregano
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons room temperature salted butter
Instructions
- Preheat oven to 400 degrees.
- Line a medium rimmed sheet pan with parchment.
- Cut the tops off of the tomatoes, and scoop out the tomatoflesh. (A serrated grapefruit spoon works perfectly for that.)
- Roughly chop the flesh of the tomatoes.
- Place the chopped tomato (along with the juices) in a mediumbowl.
- Stir in the panko, parmesan, onion, oregano, parsley, freshoregano, lemon juice, salt, pepper, and pepper flakes.
- Taste and adjust for seasonings.
- Divide mixture between the tomatoes, and place on the prepared sheet pan.
- Dot each tomato with room temperature butter.
- Bake for 20 minutes, or until bread crumbs are golden brown.
- Eat in bed with your favorite animals while watching some1970’s detective shows.