Cheese Basil Stuffed Tomatoes (Printable Version)
# What You'll Need:
→ Stuffed Tomato Filling
01 -
6 medium vine-ripened tomatoes, approximately tangerine-sized
02 -
80 g panko bread crumbs
03 -
40 g fresh basil leaves, finely chopped, plus extra for garnish
04 -
80 g Monterey Jack cheese, shredded
05 -
1 garlic clove, minced
06 -
2.5 g sea salt
07 -
1 g freshly ground black pepper
08 -
30 g unsalted butter, melted
09 -
15 ml olive oil, for drizzling
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C.
02 -
Slice the top off each tomato. Use a spoon to gently hollow out the interior, retaining a shell about 1.25 cm thick. Reserve the scooped tomato flesh for the filling. Arrange the hollowed tomatoes upright in a baking dish.
03 -
Drain any excess liquid from the reserved tomato flesh and chop it finely. Place in a mixing bowl with bread crumbs, chopped basil, shredded cheese, minced garlic, salt, and black pepper. Pour melted butter over the mixture and stir thoroughly to combine.
04 -
Spoon the stuffing mixture into each tomato shell, packing lightly and allowing the filling to mound slightly above the rim.
05 -
Drizzle olive oil evenly over the filled tomatoes. Bake uncovered for 15 minutes, or until the tomatoes are softened and the cheese is melted.
06 -
Garnish with additional fresh basil and serve warm as an appetizer, side, or vegetarian main dish.
# Helpful Notes:
01 -
For even baking, select tomatoes of similar size. Avoid thinning the tomato shells excessively to ensure they retain their shape during roasting.