Baked Stuffed Tomatoes in Small Dishes
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Baked Stuffed Tomatoes in Small Dishes
Yield: 4 servings
-
16
large cherry tomatoes (about 1 pint)
- 2
-
1
tsp. finely chopped mixed fresh herbs, eg. flat-leaf parsely, thyme, marjoram and basil
-
½
oz. fresh mozzarella, cut into 4 cubes
-
4
medium peeled shrimp, deveined and halved widthwise
-
¼
oz. eggplant, cut into 4 cubes
-
4
tsp. drained tuna in olive oil (about 1 oz.)
Heat oven to 350°
Slice ⅛" off stem end of tomatoes; reserve. Using a melon baller or small spoon, hollow out tomatoes.
In a small bowl, mix together breadcrumbs,herbs, ⅛ tsp. salt and ½ tsp. oil.
Stuff 4 tomatoes with breadcrumb mixture.
Stuff 4 of the remaining tomatoes with mozzarella cubes; 4 with shrimp halves and pinch of salt; 4 with eggplant cubes and pinch of salt; and 4 with tuna and pinch of salt.
Divide tomatoes, including 1 of each variety, and stem end among 4 (6") baking dishes (alternatively, set them on a parchment paper-lined baking sheet).
Drizzle with oil and back until warmed through, about 10 mins.
Serve hot.
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From thespicespoon
Posted 1 week, 6 days ago
your recipes are great, pl put some photos of them, too. xx