The theme for Monday posts in August is Summer.
There are just so many summer recipes that accumulate over the season that I always run out of time to get them posted.
We wait patiently for tomatoes, then we have hundreds. The same with the summer squashes and green beans.
When the tomatoes first start producing we eat them sliced, on their own, with vinaigrette, in salads, with and without mozzeralla.
As the season progresses and the weather cools I start baking them.
Click here to Pin Baked, Stuffed TomatoesPrint
Baked, Stuffed Tomatoes
I garnished with some tiny, decorative ‘apero’ cheeses and Greek olives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Roasting
- 2 large garden fresh tomatoes
- 1 – 2 slices dry-cured ham, Prosciutto, Bayonne, Serrano, (1oz, 30gr), chopped
- 2 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- 2 tbs dried bread crumbs
- 3 tbs shredded cheese
- whole basil leaves to garnish
- Slice the tops off of the tomatoes and scoop out the center.
- Combine the ham, herbs and bread crumbs.
- Spoon the mixture into tomatoes, pressing it down to fit.
- Divide the cheese and place on top of each tomato.
- Put onto a baking tray and bake at 400F (200C) for 20 minutes, until tomatoes are hot and cheese starts to brown.
- Remove and serve.
Substitute regular ham, turkey ham, or fried, crisp bacon for the Prosciutto.
- Serving Size: 1/2 recipe
- Calories: 121
- Sugar: 5.3 g
- Sodium: 308 mg
- Fat: 4.9 g
- Saturated Fat: 2.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 12.5 g
- Fiber: 2.6 g
- Protein: 8 g
- Cholesterol: 16.8 mg
Keywords: tomatoes, baked tomatoes, stuffed tomatoes