Stuffed Beefsteak Tomato

Stuffed Beefsteak Tomato

Stuffed Beefsteak Tomato

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 30 minutes

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Details

Servings: 2
Calories: 396
Protein: 10g
Fiber: 7g
Sugar: 12g
Carb Total: 17g
Saturated: 7g
Fat Total: 32g
Gluten-Free: True
Weight Watchers: 11 Points
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Cuisine

side dish

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Ingredients

2 beefsteak tomatoes (with a flat bottom)
¼ cup fresh parmesan reggiano, grated
¼ cup shallots, diced
2 tablespoons fresh sage, minced
2 tablespoons dried parsley
5 cloves garlic, minced
¼ cup olive oil, plus some for drizzling
Salt and pepper to taste

Instructions

Preheat oven to 400°F.Wash and cut tomatoes through the center horizontally.Hold one half of the tomato in your left hand and using your fingers on the other hand dig out the juice and seeds of each cavity. Repeat with all tomato halves.Line a baking sheet with paper towels and put a cooling rack on the baking sheet.

Place each tomato upside down on the cooling rack for 5 minutes (this will completely drain each tomato).

Mix the remaining ingredients (grated Parmesan, diced shallots, minced fresh sage, dried parsley, and minced garlic) together in a small bowl.Put tomatoes on a baking sheet.Stuff each tomato cavity with the cheese/herb mixture. If you have extra, place on the center of each tomato.

Drizzle tomatoes with olive oil and season generously with salt and pepper.

Bake tomatoes for 10 to 15 minutes.

Serve immediately.

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