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Side Dish
4 stuffed tomatoes
30 minutes
20 minutes
Chef Debbi Dubbs
To your taste olive oil
4 Roma tomatoes
Salt and pepper to taste
1 cup bread crumbs
3 tablespoons Parmesan cheese, freshly grated
2 tablespoons shallots, finely chopped
1 teaspoon savory
1 teaspoon parsley
1 teaspoon chives
Preheat oven to 400 degrees.
Cut tops off tomatoes, remove core and seeds.
Arrange in prepared baking dish, cut side up. Season with salt and pepper.
Combine remaining ingredients and add enough oil to moisten bread crumbs. Season with salt and pepper.
Spoon stuffing into tomato halves, pushing it down into cavities and mounding it on top. Sprinkle with a little additional grated parmesan cheese.
Bake until cheese is melted and tomatoes are hot, but still keep their shape, about 20 minutes.
