Old-Fashioned Stuffed Tomatoes
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These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
What You'll Need
- 4 large ripe tomatoes
- 4 tablespoons olive oil, divided in half
- 1 medium-sized onion, chopped
- 6 garlic cloves, minced
- 6 anchovies, chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup dry bread crumbs
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Grated Parmesan cheese for sprinkling (optional)
What to Do
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
We've got even more easy tomato recipes where this came from! Check out our collection of Fresh Tomato Recipes: 20 Can't-Miss Recipes with Tomatoes.
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