Cheddar Stuffed Tomatoes – a delicious recipe with tomatoes, butter, onion, garlic, fresh breadcrumbs, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place rack in upper part of oven and preheat oven to 400u00b0F. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
2
Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
3
Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
4
Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
5
Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
6
Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!
383
kcal
Calories
17
g
Fat
42
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large ripe tomatoes, 2 tablespoons cabot salted butter, 1/2 cup finely chopped onion, 3 teaspoons minced garlic, and more.
Yes, Cheddar Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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