Lee's Stuffed Summer Tomatoes Revisited - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Lee's Stuffed Summer Tomatoes Revisited! A quick and easy dinner that is ready in under 15 minutes!
You can cook Lee's Stuffed Summer Tomatoes Revisited with 13 Ingredients and 4 steps. See the following guide!
Ingredients for Lee's Stuffed Summer Tomatoes Revisited:
- 350 ' Preheated Oven.
- 4 Vine Ripe Tomatoes (6-8 Ounces).
- Reserved Liquid and Pulp.
- 3 \4 - 1 Cup Italian Seasoned Dry Bread Crumbs.
- 1 \2 Teaspoon Table Salt.
- 1 Teaspoon Dry Italian Seasoning Herbs.
- 2 Tablespoons Granulated Sugar.
- 1 \2 Teaspoon Cracked Black Pepper.
- 1 \4 Cup Fresh Chopped Parsley (Not the dried stuff!!).
- 3 Tablespoons Parmesan Cheese.
- 1 \2 Cup Shredded Monterey Jack Cheese.
- 1 \2 Cup Shredded Sharp Cheddar Cheese.
- 3 Tablespoons Extra Virgin Olive Oil.
Step by step how to cook Lee's Stuffed Summer Tomatoes Revisited:
- Core and slice off tops of tomatoes. Using a spoon gently scoop out the flesh of tomatoes. I use a serrated grapefruit spoon to do this. Save all the flesh and juice in a separate bowl. Lightly salt inside of tomatoes and place upside down on a plate to drain..
- Add all other 10 ingredients to your reserved tomato mixture. Depending on how much juice you have you may need more or less breadcrumbs. Start with a 1\2 Cup and work up from there. You want the mixture to be thick enough to work with..
- Spoon mixture generously into your tomatoes. You really shouldn't haven't any stuffing leftover. Pile high generously..
- Bake for 25-30 minutes until stuffing mixture is cooked through. I usually broil for the last 2 minutes to enhance browning on the tops. Message me with any questions. Enjoy the summer!!.