Stuffed Broiled Tomatoes Recipe
Side Dishes

Stuffed Broiled Tomatoes

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This is one of my long, long, LONG term recipes – from before Chris and I were married. Its a beautiful side for a special occasion dinner. I’ve made this through out the years occasionally for a romantic dinner for two. Before we were married we used to go to dinner at a very fine restaurant at the top of a high rise hotel (The Delta) with a fabulous view of the city at night. Broiled tomatoes were a favorite side they served, and often accompanied the AMAZING Beef Wellington we used to have when we dined there.  Whenever I make Beef Wellington I like to serve these stuffed broiled tomatoes to harken back to those great times. But they go well with any elegant dinner.

What I really love about this stuffed broiled tomatoes recipe is that the tomatoes are stuffed with the tomato flesh that you remove when you hollow them out, which is then combined with bread crumbs, Parmesan cheese and yummy seasonings. So its nice and light, unlike those that are stuffed with rice of other fillings. This way you can still serve a fancy potato as a second side if you like (for instance, Duchesse Potatoes or Croquette Potatoes, either of which Kennedy’s used to serve with the Beef Wellington and broiled tomatoes – Wow!  What a delectable and elegant combination!).

1 large tomatoes

½ tsp. basil or oregano*

2 tsp. minced parsley

2 tbsp. grated Parmesan cheese (shaker container is my preference)

¼ c. fine bread crumbs

 

Preheat oven to 350º F.   Slice off top of tomatoes.  Cut a small slice from the bottom of each tomatoe so tomatoes sit straight.  Remove most of the pulp from each tomatoe and set aside.  In a small bowl combine basil or oregano, parsley, Parmesan cheese, and bread crumbs.  Stir in tomatoe pulp.  Press into tomatoe cups, mounding over tops.  Place in a shallow baking dish. bake 8 -10 minutes, then broil until top browns.  Serve garnished with a sprig of parsley placed on top if desired.  If desired, tomatoes may be stuffed up to 24 hours in advance and refridgerated.  Serves 2.

Ruth Chris Steakhouse Broiled Tomatoes

I also just found today a similar, but slightly different recipe that I’d like to try next time perhaps.  Interestingly its from Ruth Chris Steakhouse.

BROILED TOMATOES
Ruth Chris Steak House Copycat Recipe

4 large tomatoes
1 cup fresh bread crumbs
1/4 cup melted butter
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning

Wash tomatoes; remove stems.  Slice in halves crosswise.  Place tomato halves in a large broiler pan.
Blend bread crumbs, butter, cheese and seasoning; spoon over tomatoes.  Broil 10 inches from heat for 2 to 3 minutes. Sprinkle Parmesan Cheese on top of tomatoes. Continue to broil 10 inches from heat for an additional 2 to 3 minutes or until tomatoes are hot and topping is browned.  Serve immediately.

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