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Receta Parmesan Stuffed Tomatoes
by Global Cookbook

Parmesan Stuffed Tomatoes
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Ingredientes

  • 4 x Hard, ripe medium tomatoes
  • 1 sm Onion, finely minced
  • 1/2 c. Dry bread crumbs
  • 1/2 c. Grated parmesan cheese (not Kraft)
  • 4 Tbsp. Butter, melted
  • 3 Tbsp. Minced fresh parsley
  • 2 Tbsp. Minced fresh chives
  • 1 tsp Minced fresh tarragon
  • 1 tsp Freshly grnd pepper

Direcciones

  1. Here is a recipe for stuffed tomatoes. I am sending it as it appears in the book 'Breakfast and Brunch Book' by Norman Kolpas.
  2. This recipe is goodfor people who grow their own tomatoes and keep an herb garden. I usually add in more tarragon plus chervil and mushrooms and use less butter and cheese
  3. (to lower the fat content.) If you lower the butter then you may need to add in some liquid to get the stuffing to stick together. I usually use vegetable stock or possibly lowfat milk. Extra virgin extra virgin olive oil is a great substitute for the butter and which is usually what I use when decreasing the fat content.
  4. It's flavor comes through even when only 1 Tbsp. is used. Try varying the herbs for different flavors, but always use fresh.
  5. Preheat oven to 350F. Cut each tomato in half horizontally. Holding each half with its cut side down, gently squeeze it to remove the juice and seeds. In a bowl, combine the remaining ingredients. Pack the mix into the tomato halves, smoothing the tops. Place the tomatoes in a buttered baking dish and bake them till they are heated through and their tops are golden, 15-20 min. If desired, brown them a bit more under the broiler before serving.