Swiss Baked Tomatoes in Cream
Elevate your side dish game with these luxurious Swiss Baked Tomatoes in Cream—an irresistible combination of tender, roasted tomatoes, velvety cream, and a golden, cheesy breadcrumb topping. Perfectly hollowed and seasoned, the tomatoes are filled with a rich garlic-infused cream, then topped with a blend of Swiss cheese, breadcrumbs, and fresh parsley for a delightful crunch. Baked to perfection in just 25 minutes, this recipe strikes the perfect balance between comfort and elegance, making it an ideal choice for dinner parties or weeknight indulgence. Serve these creamy, cheesy treasures as a stunning side dish or light entrée, and watch them disappear in no time!
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Recipe Information
Ingredients
- 6 medium Tomatoes
- 1 cup Heavy cream
- 1 cup (grated) Swiss cheese
- 1 tablespoon Unsalted butter
- 2 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or olive oil.
Cut the tops off the tomatoes and scoop out the seeds and pulp using a spoon. Be careful not to puncture the outer walls of the tomatoes. Lightly sprinkle the insides with a pinch of salt and place them upside down on a plate to drain excess liquid for about 5 minutes.
In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream, salt, and black pepper. Cook the mixture for 2-3 minutes over low heat to gently thicken, then remove it from the stove.
Arrange the hollowed tomatoes upright in the prepared baking dish. Spoon the cream mixture evenly into each tomato, filling them about three-quarters full.
In a small bowl, combine the grated Swiss cheese and breadcrumbs. Add the chopped fresh parsley and olive oil, mixing well to create a crumbly topping.
Sprinkle the breadcrumb mixture generously over the filled tomatoes, ensuring each one is well-coated on top.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown and the tomatoes are tender.
Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving. Garnish with additional fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 24.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1165 mg | 90% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
