← Back to Search Results
baking
Baked Stuffed Tomatoes

Photo by:
Comments: 1
 

Recipe

Large and meaty beefsteak tomatoes are perfect for filling.

Yield: Makes 4 servings
Prep time: 40 Mins, Plus Standing
Cooking time: 15–20 Mins

Ingredients

  • 4 large ripe beefsteak tomatoes
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 anchovy fillets, minced
  • ¼ cup fresh bread crumbs
  • ¼ cup mascarpone cheese
  • 5 oz (150g) ricotta or goat cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp finely chopped basil

Directions

1. Cut each tomato in half horizontally. Scoop out the insides with a spoon, sprinkle the halves with salt, and let drain.

2. Preheat the oven to 425°F (220°C). Heat the oil in a skillet over medium heat. Add the garlic and anchovies and stir for 30 seconds. Stir in the bread crumbs and cook until they are well coated in oil, about 2 minutes. Transfer to a plate.

3. Mix together the three cheeses with the basil. Season with the pepper. Fill each tomato with the cheese mixture and top with the garlic crumbs.

4. Bake in an oiled baking dish about 20 minutes, or until the tops are golden. Serve hot or warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

250kcal (13%)
131mg (13%)
24mg (39%)
241mcg RAE (8%)
495mg
33mg
12g
6g
3g
13g
36mg (12%)
638mg (27%)
9g (45%)
17g (27%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Darlene

    06.17.12 Flag comment

    I will try this, but would leave out either the salt or the anchovies. Too much salt per serving to use both.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
raos-cookbook Rao's Cookbook
by Frank Pellegrino
flavor Flavor
by Rocco DiSpirito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-masala American Masala
by Suvir Saran
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?