Baked Stuffed Tomatoes

Serves 1
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Directions

  1. 1Start by slicing the tops off the tomatoes.
  2. 2Start by slicing the tops off the tomatoes.
  3. 3Start by slicing the tops off the tomatoes.
  4. 4Scoop out the seeds, leaving the flesh around the perimeter intact.
  5. 5Scoop out the seeds, leaving the flesh around the perimeter intact.
  6. 6Scoop out the seeds, leaving the flesh around the perimeter intact.
  7. 7Place the hollowed-out tomatoes in a baking dish.
  8. 8Place the hollowed-out tomatoes in a baking dish.
  9. 9Place the hollowed-out tomatoes in a baking dish.
  10. 10Sprinkle salt inside the tomatoes.
  11. 11Sprinkle salt inside the tomatoes.
  12. 12Sprinkle salt inside the tomatoes.
  13. 13In a bowl, add cottage cheese, grated Parmigiano-Reggiano cheese, crushed red pepper flakes, finely chopped fresh parsley, and lemon zest.
  14. 14In a bowl, add cottage cheese, grated Parmigiano-Reggiano cheese, crushed red pepper flakes, finely chopped fresh parsley, and lemon zest.
  15. 15In a bowl, add cottage cheese, grated Parmigiano-Reggiano cheese, crushed red pepper flakes, finely chopped fresh parsley, and lemon zest.
  16. 16Mix the ingredients well to create the filling.
  17. 17Mix the ingredients well to create the filling.
  18. 18Mix the ingredients well to create the filling.
  19. 19Once the tomatoes are stuffed, top them with this parmesan panko topping.
  20. 20Once the tomatoes are stuffed, top them with this parmesan panko topping.
  21. 21Once the tomatoes are stuffed, top them with this parmesan panko topping.
  22. 22Drizzle with some olive oil.
  23. 23Drizzle with some olive oil.
  24. 24Drizzle with some olive oil.
  25. 25Roast until golden and crispy.
  26. 26Roast until golden and crispy.
  27. 27Roast until golden and crispy.
  28. 28Finish with some fresh parsley.
  29. 29Finish with some fresh parsley.
  30. 30Finish with some fresh parsley.

Ingredients

  • 2 large tomatoes
  • 2 large tomatoes
  • 2 large tomatoes
  • 1 cup whole-milk cottage cheese
  • 1 cup whole-milk cottage cheese
  • 1 cup whole-milk cottage cheese
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 3 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. finely chopped fresh parsley
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 2 garlic cloves, grated
  • 1 tsp. lemon zest
  • 1 tsp. lemon zest
  • 1 tsp. lemon zest
  • 1 pinch crushed red pepper flakes
  • 1 pinch crushed red pepper flakes
  • 1 pinch crushed red pepper flakes
  • 0.25 cup Panko breadcrumbs
  • 0.25 cup Panko breadcrumbs
  • 0.25 cup Panko breadcrumbs
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. extra-virgin olive oil

Equipment

knifespoongraterbaking dish

Tips

  • Use beefsteak or large slicer tomatoes for best results.
  • This dish is a fabulous way to enjoy peak season produce.
Baked Stuffed Tomatoes | Clip Recipe