With that pile of Parmesan Crackers I made yesterday, I needed something to do to prevent myself from eating them all in one day, and the garden tomatoes we put in the garage have been ripening very nicely. So. Stuffed tomatoes. Buttery, flaky, cheesy crackers are a lot better than the traditional dry bread crumbs. Now the goal is not to stuff too many and then have to eat them all, because my husband will only eat disguised tomatoes.
Bacon—it was inevitable. More Parmesan cheese. Parsley. Garlic. Olive oil.
Stuffed Tomatoes with Parmesan Crackers
Preheat oven to 350°; grease small baking dish.
3 medium to large tomatoes
seeded pulp from tomatoes
1 1/2 cups Parmesan Crackers, roughly chopped
3 slices thick-cut bacon, browned and chopped
1/2 cup Parmigiano Reggiano cheese, finely grated
1 tablespoon garlic, grated or minced
2 tablespoons parsley, finely chopped
1 tablespoon olive oil
- Cut tops off tomatoes and scoop out interior with a small spoon, being careful not to remove flesh from the sides of the tomatoes. I like to cut off the tomato tops as I would a pumpkin to be carved, so the tomato base is more in a cup shape.
- From bowl of removed pulp, separate large pieces of pulp from seeds. Chop the pulp.
- In a small mixing bowl, lightly mix crackers, bacon, cheese, garlic, parsley, olive oil, and seeded pulp from tomatoes.
- Spoon the filling into the tomatoes. I had a little left over, but I put quite a bit in each tomato.
- Place the tomatoes in the greased dish and bake for about 20 minutes, until the tomatoes skins are beginning to crack, but not until they fall apart.