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Baked Stuffed Tomatoes

Baked Stuffed Tomatoes
Need a pescatarian side dish? Baked Stuffed Tomatoes could be an awesome recipe to try. This recipe makes 4 servings with 505 calories, 21g of protein, and 42g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, goat cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.
Ingredients you will need
TomatoTomato
SaltSalt
2
Preheat the oven to 425F (220C).
Equipment you will use
OvenOven
3
Heat the oil in a skillet over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
4
Add the garlic and anchovies and stir for 30 seconds. Stir in the bread crumbs and cook until they are well coated in oil, about 2 minutes.
Ingredients you will need
BreadcrumbsBreadcrumbs
AnchoviesAnchovies
GarlicGarlic
Cooking OilCooking Oil
5
Transfer to a plate.
6
Mix together the three cheeses with the basil. Season with the pepper. Fill each tomato with the cheese mixture and top with the garlic crumbs.
Ingredients you will need
CheeseCheese
GarlicGarlic
PepperPepper
TomatoTomato
BasilBasil
7
Bake in an oiled baking dish about 20 minutes, or until the tops are golden.
Equipment you will use
Baking PanBaking Pan
OvenOven
8
Serve hot or warm.
9
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DifficultyHard
Ready In1 h
Servings4
Health Score7
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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