STUFFED ROMA TOMATOES: A RECIPE REVIEW


THESE ARE UNBELIEVABLY DELICIOUS!  I found the recipe from Ryan of This is Reverb, who posted the recipe on The Pioneer Woman Blog.  Check out there sites for the original recipe.  The first time we had these…gulp….I ate 4!  They were that good, thank you Ryan!
Depending on how much you want to make, adjust the recipe as required.  For those of us that cannot tolerate cream cheese  (lactose intolerant) – yogurt cheese works beautifully, and having fresh Basil and Parsley from the garden makes it even better.
2 cups yogurt cheese
handful minced parsley
handful minced basil
Parmesan cheese
3 minced garlic cloves
Salt and pepper to taste
6 roma tomatoes de-seeded
Olive oil
Gluten Free breadcrumbs
Begin by slicing the tomatoes in half, scooping out the seeds, then salt the cavity, placing them upside-down on a paper towel to drain.
Mince fine the parsley, basil, and garlic.  In a mixing bowl, combine the yogurt cheese, and herbs, salt and pepper.    Then mix in about ½ cup Parmesan cheese.
Scoop a spoonful of the mixture into each of the tomato halves.  Place the breadcrumbs onto a plate, and dip the filled tomato onto the breadcrumbs to coat.
Place the tomatoes onto a lightly oiled baking sheet.  Sprinkle more Parmesan cheese on top of each tomato, drizzle with a little olive oil on top.
Bake at 400 degrees, 20-25 minutes.  Great served with any main meat dish, or as a side with a vegetarian meal.

Ina Gawne
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July 1, 2010
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