French: Stuffed Tomatoes

This is from Sunday’s at Moosewood Restaurant, one of my all time favorite cookbooks.


  • 4 small firm ripe tomatoes
  • salt and freshly ground black pepper
  • 1/4 chopped fresh basil and/or parsley
  • 1 cup bread crumbs, fresh or dry
  • 1/2 cup freshley grated parmesan cheese
  • 1/4 cup olive oil
  • 8 garlic cloves, minced

Cut the tomatoes in half and remove the stems. Arrange them cut side up in an oild baking dish. Sprinkle with salt and pepper.

Heat the olive oil in a heavy skillet and carefully saute the garlic for 2 to 3 minutes, stirring constantly and taking care not to brown the garlic. Add the basil and stir briefly. Add teh bread crumbs and stir unitl the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.

Spoon the topping onto the tomatoes. Bake, uncovered, at 350 for 30 minutes.

Notes: We doubled this… I thought that when I added the bread crumbs, the mixture was too dry, so I added more oil. I’d probably still add more oil than this calls for, but slightly less than what I did.

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