Pomodori Ripieni (Stuffed Tomatoes)

These stuffed tomatoes are very fast and easy. A savory, yet sweet, side for any Italian meal.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.

Step: 3

Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.

Step: 4

Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.

Step: 5

Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.

Step: 6

Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.

Per Serving: 221 calories; protein 7.5g; carbohydrates 21.5g; fat 11.7g; cholesterol 26.9mg; sodium 603.1mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .