Learn How to Cook Stuffed Herb Tomatoes with Tracy Maines

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Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese
Preheat oven to 400 degrees.
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds. Sprinkle the tomatoes lightly with salt and pepper; set aside.
Mix all of the ingredients together in a mixing bowl. Fill each tomato with the mixture. Sprinkle with Parmesan cheese. Place on a baking sheet and bake for 15 to 20 minutes or until the tomatoes are cooked through.
Serve hot.
Serves 6
This recipe and more can be found in My Cottage Kitchen Cookbook by Tracy Maines and can be purchased here. All profits go toward the Food Bank of the Southern Tier.

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