Stuffed Beefsteak Tomato

Name: Stuffed Beefsteak Tomato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 pieces Tomato, Beefsteak (2 beefsteak tomatoes (with a flat bottom)); ¼ cup Parmesan Cheese (¼ cup fresh parmesan reggiano, grated); ¼ cup Shallots (¼ cup shallots, diced); 2 tbsp Sage (2 tablespoons fresh sage, minced); 2 tbsp Dried Parsley (2 tablespoons dried parsley); 5 cloves Garlic (5 cloves garlic, minced); ¼ cup Olive Oil (¼ cup olive oil, plus some for drizzling); 0 pieces Salt and Pepper (Salt and pepper to taste)

30 minItalian

Servings2

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Preheat oven to 400°F.Wash and cut tomatoes through the center horizontally.Hold one half of the tomato in your left hand and using your fingers on the other hand dig out the juice and seeds of each cavity. Repeat with all tomato halves.Line a baking sheet with paper towels and put a cooling rack on the baking sheet.
2Place each tomato upside down on the cooling rack for 5 minutes (this will completely drain each tomato).
3Mix the remaining ingredients (grated Parmesan, diced shallots, minced fresh sage, dried parsley, and minced garlic) together in a small bowl.Put tomatoes on a baking sheet.Stuff each tomato cavity with the cheese/herb mixture. If you have extra, place on the center of each tomato.
4Drizzle tomatoes with olive oil and season generously with salt and pepper.
5Bake tomatoes for 10 to 15 minutes.
6Serve immediately.