Lee's Stuffed Summer Tomatoes Revisited

Name: Lee's Stuffed Summer Tomatoes Revisited
Cuisine: American
Ingredients: 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

Lee's @Lees

Texas

A summer favorite of mine!!

Lee's @Lees

Texas

A summer favorite of mine!!

Saved

Ingredients

350' Preheated Oven
4Vine Ripe Tomatoes (6-8 Ounces)
Reserved Liquid and Pulp
3\4 - 1 Cup Italian Seasoned Dry Bread Crumbs
1\2 Teaspoon Table Salt
1 TeaspoonDry Italian Seasoning Herbs
2 TablespoonsGranulated Sugar
1\2 Teaspoon Cracked Black Pepper
1\4 Cup Fresh Chopped Parsley (Not the dried stuff!!)
3 TablespoonsParmesan Cheese
1\2 Cup Shredded Monterey Jack Cheese
1\2 Cup Shredded Sharp Cheddar Cheese
3 TablespoonsExtra Virgin Olive Oil

Saved

Steps

1

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.
2

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.
3

Spoon mixture generously into your tomatoes. You really shouldn't haven't any stuffing leftover. Pile high generously.
4

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!!