September 2009

Stuffed Roma Tomatoes

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Adding a little something to the side of the plate can be what really makes the meal special. Stuffed Roma Tomatoes takes the best of the small tomatoes and turns them into a delicious side-dish that can really set-off a Fall meal.

Stuffed Roma Tomatoes

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/4 cup fine, dry breadcrumbs

3 bacon slices, cooked and


8 plum tomatoes, halved lengthwise

1/2 tsp. salt

1/2 tsp. ground black pepper

Combine Parmesan cheese, basil, breadcrumbs and bacon in a small bowl.

Sprinkle tomato halves with salt and pepper, and place on a lightly greased aluminum foil lined baking sheet. Spoon cheese mixture evenly over tomato halves.

Broil tomato halves 5 inches from heat 7 to 8 minutes or until topping is golden brown. Garnish with fresh basil sprigs if desired. Serve tomatoes immediately. Makes 8 servings.

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