Stuffed tomatoes are light, healthy and super flavorful. They are the perfect side to a chicken dinner. They are super easy, healthy and need little to prepare.
6 beefsteak tomatoes
2 cloves garlic, minced
1/4 cup chopped parsley
Salt and pepper to taste
1/4 cup grated cheese, I used Pecorino Romano cheese, but Parmiggiano Reggiano works well too.
1/2 cup breadcrumbs
1/8 cup olive oil
Slice off tomato tops 1/4 of the way down.
With your finger, poke each section of the tomato to squeeze out the seeds.
With a melon baller scoop out the center just once to make more room for the breadcrumbs.
Salt and pepper the tomato generously.
Leave the tomatoes upside down to drip while you prepare the breadcrumbs.
In a small bowl, mix breadcrumbs, cheese, parsley, garlic, salt, pepper and olive oil until well blended.
Stuff each tomato with a heaping tablespoon of crumbs.
If there's any left, simply add a bit more to each tomato.
Bake in a preheated oven at 450 degrees for 25 minutes.