Stuffed Tomatoes with Parmesan, Garlic, and Basil | America's Test Kitchen

Name: Stuffed Tomatoes with Parmesan, Garlic, and Basil | America's Test Kitchen
Total time: 80 min
Ingredients: 6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded; 1 teaspoon kosher salt; 3/4 cup coarse homemade bread crumbs; 3 tablespoons olive oil; 1 teaspoon olive oil; 1/3 cup grated Parmesan cheese (about 1 1/2 ounces); 1/3 cup shredded fresh basil leaves; 2 medium cloves garlic, minced (about 2 teaspoons); Ground black pepper

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Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing.

Keywords

Side Dishes
Italian
Fruits & Vegetables
Europe
Vegetables
Vegetarian

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Ingredients

6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
3/4 cup coarse homemade bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup shredded fresh basil leaves
2 medium cloves garlic, minced (about 2 teaspoons)
Ground black pepper