Cheesy Stuffed Tomatoes

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Serves: 6
 
This quick-cooking side will add a tasty burst of color to your table.

Why try? This recipe may be made a day ahead and kept in the refrigerator until ready to bake. Which is great if you’re preparing it for an early brunch or weeknight dinner.

Foodie Byte: By using smaller tomatoes, such as cherry or plum tomatoes, you can easily turn this side dish into an appetizer.
 
Ingredients
6 tomatoes on the vine
Salt and pepper to season the insides of the tomatoes
2 tablespoons parsley, minced
1 teaspoon thyme leaves, fresh, minced
2 tablespoons green onion, minced (about 2)
1 cup breadcrumbs, classic
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 tablespoon garlic, minced (about 2 cloves)
1/2 cup sour cream
1/3 cup gruyere cheese, grated
2 tablespoons olive oil

Preparation
1. Preheat oven to 400°F.
2. Cut off the top 1/4 of each tomato and scoop out the seeds and juice, leaving only the thick outside flesh.
3. Combine parsley, thyme, green onion, breadcrumbs, salt, pepper, garlic, and sour cream in a medium sized bowl.
4. Season the inside of each tomato with additional salt and pepper. Stuff each tomato with about 1/3 cup of filling. Place the tomatoes on a sheet tray and bake for about 15 minutes.
5. Remove tomatoes from oven and top each tomato with 1 tablespoon of gruyere cheese and drizzle with 1 teaspoon of olive oil. Put back into the oven for one to two minutes or until the cheese has melted. Let cool for 5 minutes and serve.[[In-content Ad]]