Tomatoes Maximilien
Elevate your side dish game with Tomatoes Maximilien, a stunning combination of garden-fresh flavors and indulgent textures. This baked stuffed tomato recipe features juicy, hollowed-out tomatoes filled with a savory mixture of Parmesan-laden breadcrumbs, aromatic fresh herbs, and a hint of garlic. Topped with melty mozzarella cheese and optionally drizzled with a tangy balsamic glaze, these golden beauties are roasted to perfection, delivering a crisp-tender bite that's packed with flavor. Ideal as a crowd-pleasing appetizer, eye-catching side, or even a satisfying vegetarian main, Tomatoes Maximilien is easy to prepare in under an hour, making it perfect for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces large tomatoes
- 1 cup breadcrumbs
- 1 cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 cloves garlic (minced)
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mozzarella cheese (shredded)
- 1 tablespoon balsamic glaze (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice off the tops of the tomatoes and use a spoon to carefully scoop out the seeds and pulp, leaving a hollow shell. Reserve the pulp in a small bowl.
Place the hollowed tomatoes upside down on a paper towel to drain while preparing the stuffing.
In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, and 2 tablespoons of olive oil.
Chop the reserved tomato pulp finely and add about 1/4 cup of it to the breadcrumb mixture. Stir to combine thoroughly.
Season the mixture with salt and black pepper, adjusting to taste.
Turn the tomatoes upright and lightly rub the insides with the remaining 1 tablespoon of olive oil. Place them in a baking dish that fits them snugly.
Spoon the breadcrumb mixture evenly into each tomato, pressing gently to pack the filling.
Top each stuffed tomato with a sprinkle of shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the cheese is melted and golden.
Remove from the oven and let cool for 5 minutes before serving.
Drizzle with balsamic glaze before serving for an added touch if desired.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 6893 mg | 300% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 33.3 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3067 mg | 236% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2125 mg | 45% | |
*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.
