Basil and thyme work with a little Parmesan cheese and garlic to confer the flavors of Italy in this pretty tomato side dish.
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- Makes: 4 servings
- Prep: 25 mins
- Bake: 20 mins 350°F
- Cut off 1/2 inch from the top of each tomato. Finely chop enough of the tops to equal 1 cup; set aside. Remove and discard the seeds and pulp from tomatoes.
- In a large bowl stir together the chopped tomato, 3/4 cup of the bread crumbs, the beans, pine nuts, cheese, basil, 1 tablespoon olive oil, garlic, salt, and black pepper. Spoon the bean mixture into the tomatoes. Place the stuffed tomatoes in a 2-quart square baking dish.
- In a small bowl stir together the remaining 3/4 cup bread crumbs, 2 teaspoons olive oil, and the thyme. Sprinkle over tomatoes.
- Bake, uncovered, in a 350 degrees oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.