Stuffed Tomatoes

Tomatoes played a huge roll in my upbringing. If I were to ever write a book, I’m pretty sure I would devote a chapter to the fruit (tomato is a fruit, technically…just like ketchup is a vegetable). I’ve recounted the Labor Day canning stories over and over. One of the things my mother would do with tomatoes is stuff them. We were never sure what the stuffing was, but it was damn good. I’m pretty sure it was lard and bread crumbs.

My sister, in her quest to recapture her youth, embarked on stuffed tomatoes last week. She claims that she and her roommate ate the entire pan with dinner that night.

Stuffed Tomatoes alla Andrea
By Marlo Paventi

  • 12 plum tomatoes
  • 2 cloves garlic, chopped
  • 1 large shallot, chopped
  • 1 bunch parsley, chopped
  • 1/2 cup grated parmesan
  • 2 cups panko bread crumbs
  • Plenty of butter
Halve plum tomatoes and scoop out the seeds and “goo.” (Clearly a technical term.)

In a bowl, combine the tomato goo, chopped garlic, large chopped shallot, lots of parsley, shredded parmesan cheese and panko bread crumbs. Melt 2 tb. unsalted butter and mix into the stuffing.

Butter a baking dish and place tomatoes in it. Spoon the stuffing into the tomatoes. drizzle olive oil over the top and cook for 20 minutes at 375 degrees. Transfer the pan to the top shelf and broil for 5 to 10 minutes until the stuffing browns.

Store in a sealed container.


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