Stuffed Tomatoes with Provolone

Name: Stuffed Tomatoes with Provolone
Total time: 40 min
Ingredients: 5 beefsteak tomatoes; 1 cup chopped Italian flat-leaf parsley; ¾ cup Panko; 1 cup grated provolone; 2 cloves of garlic, minced; 1/4 teaspoon freshly ground pepper; 1 teaspoon butter, softened; 2 tablespoons extra-virgin olive oil

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This traditional Italian side dish takes advantage of the summer's bounty of fresh tomatoes. Great with everything from grilled steaks to grilled fish and everything in between!

Ingredients

5 beefsteak tomatoes
1 cup chopped Italian flat-leaf parsley
¾ cup Panko
1 cup grated provolone
2 cloves of garlic, minced
1/4 teaspoon freshly ground pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Instructions

Preheat oven to 425 degrees.
Cut the tops off each of the tomatoes and, using a small spoon or ice cream scoop, hollow out the inside of the tomatoes. Discard the tops. Chop the reserved pulp and place in a medium bowl. Add the parsley, panko, cheese, garlic and pepper. Mix to combine the ingredients.
Butter a pyrex or casserole dish and place the tomato halves in the dish. Fill the tomatoes with the parsley-panko mixture, drizzle with olive oil and bake until the panko is golden brown, about 15-20 minutes.
Place stuffed tomatoes on platter.

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Stuffed Tomatoes with Provolone