Stuffed Tomatoes

Name: Stuffed Tomatoes
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 large ripe tomatoes; Salt and freshly ground black pepper; 1 bunch chopped fresh parsley; 3 cloves garlic, peeled and minced; 3-4 Tbsp. extra-virgin olive oil

Serves
serves 6

SAVEUR EDITORS

A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.

Ingredients

6 large ripe tomatoes
Salt and freshly ground black pepper
1 bunch chopped fresh parsley
3 cloves garlic, peeled and minced
3-4 Tbsp. extra-virgin olive oil

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Instructions

Step 1

Preheat oven to 450°. Cut tomatoes in half crosswise and season to taste with salt and pepper.

Step 2

Mix together parsley and garlic in a small bowl. Press parsley mixture onto cut side of each tomato.

Step 3

Arrange tomatoes, overlapping them slightly, in an 8'' x 11'' baking dish, drizzle with extra-virgin olive oil, and bake for 30 minutes. Reduce heat to 350° and continue baking until tomatoes are very tender, about 1 hour more.

Preheat oven to 450°. Cut tomatoes in half crosswise and season to taste with salt and pepper.
Mix together parsley and garlic in a small bowl. Press parsley mixture onto cut side of each tomato.
Arrange tomatoes, overlapping them slightly, in an 8'' x 11'' baking dish, drizzle with extra-virgin olive oil, and bake for 30 minutes. Reduce heat to 350° and continue baking until tomatoes are very tender, about 1 hour more.