Stuffed Tomatoes

2 Reviews
  • Prep 20 m
  • Cook 50 m
  • Total 1 h 10 m
Servings: 4

Ingredients

Directions

  1. 1. Preheat oven to 400°F.
  2. 2. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes.
  3. 3. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and ¼ cup of the Parmesan.
  4. 4. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

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Stuffed Tomatoes is rated 4.0 out of 5 by 2.
Rated 4 out of 5 by from GOOD BUT - I do this recipe but ... I also add canned shredded chicken to the mix. It makes it more filling!
Date published: 2013-01-09
Rated 4 out of 5 by from Good Flavor But ... I improved this recipe in several ways ... I keep Italian seasoned bread crumbs in my refrigerator that I substituted for regular bread crumbs. I also added some browned pork sausage and sauteed mushrooms, Also, instead of using just grated Parmesan cheese as called for in this recipe, I used a combination of grated Parmesan, Mozzarella, Provolone, Asago and Romano cheeses along with about a tablespoon of Ricotta cheese. My version was a big hit with my husband who wants me to make these again using my version of Sunny's recipe. Being the mother of 17 children with our 17th grandchild due in January 2013, I do a lot of cooking and baking and I love to try new recipes. My husband, who used to own a restaurant and is where he learned to cook, is my best taste tester.
Date published: 2012-11-16
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