Those of you who know me, know tomatoes are my arch nemesis. I avoid them at all costs. But unfortunately, my husband (and it seems now my daughter) loves them. So once in a while, I will bite the bullet and make something that incorporates tomatoes. That doesn’t mean I have to eat it though!
The stuffing inside the roasted tomatoes is the best part about this recipe! It’s an amazing mixture of seasoned bread crumbs, parmesan, lemon juice, garlic, onions and spices! As the tomatoes bake in the oven, they release their own juices that seep into the stuffing mixture and help intensify the final flavor. Also, a little bonus about this recipe: the stuffed tomatoes are roasted on a high temperature of 450 degrees which makes for a super short bake time (only 20 minutes!)
I will admit for this recipe, it did look good enough to try. I took one bite and was rather impressed. Full disclosure, I didn’t actually eat the whole tomato part…. I tried; I really did! But in the end, I just scooped out the insides and surrendered the tomato part to my husband. But for those of you who are tomato lovers, I think you’ll really enjoy this one. It also pairs GREAT with my Mushroom Mac and Cheese recipe. Make them both for your next family dinner and you won’t be disappointed!
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.