Stuffed Tomatoes with Parmesan, Garlic and Basil

1. 1

   Sprinkle inside of the tomatoes with kosher salt and place them upside down on the several layers of paper towels.

2. 2

   Allow the tomatoes to stand in order to remove excess moisture, about half an hour.

3. 3

   Meanwhile, add the bread crumbs with 1 tablespoon olive oil, parmesan, basil, garlic, and black pepper to taste in a small bowl, mix until well combined, and set aside.

4. 4

   Arrange the oven rack to upper-middle position and preheat the oven to 375F (190C) degrees.

5. 5

   Line a piece of foil onto 9 by 13-inch baking sheet.

6. 6

   Roll up several sheets of paper towels and pat inside of each tomato dry.

7. 7

   Place the tomatoes in a single layer in the baking sheet.

8. 8

   Brush the top cut edges of tomatoes with 1 teaspoon oil.

9. 9

   Add the stuffing into the tomatoes (about 4 tablespoons for each tomato).

10. 10

    Drizzle with remaining 2 tablespoons oil.

11. 11

    Bake in the preheated oven for about 18 to 22 minutes, until the tops are golden, brown and crisp.

12. 12

    Cool for a few minutes and serve warm.

* Per serving · 4 servings · Values may vary.