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!
- 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
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.