Stuffed Tomatoes

Ingredients

• 6 large ripe tomatoes

• 1 cup seasoned breadcrumbs

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons chopped fresh basil (or 1 teaspoon dried)

• 1 tablespoon chopped fresh parsley

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: ¼ teaspoon red pepper flakes

Instructions

In a mixing bowl, combine breadcrumbs, mozzarella, Parmesan, garlic, olive oil, basil, parsley, salt, pepper, and red pepper flakes if using. Stir until evenly mixed. The texture should be slightly moist but not soggy.

Place the hollowed tomatoes upright in a lightly greased baking dish. Spoon the filling generously into each tomato, gently pressing it down so they’re well packed.

Bake for 20–25 minutes, or until the tomatoes are tender and the tops are golden brown. If you’d like extra browning, broil for the last 1–2 minutes.

Let the tomatoes cool for about 5 minutes before serving. Garnish with extra fresh basil and a drizzle of olive oil if desired.