Hunter Mannies/Tips & Tales
Let’s get shakin!!!
There’s nothing I love better than a good steak. Grilled at home or cooked in a fine steakhouse, either way it’s my favorite meal.
Well it’s here, that time in the southern kitchen when spring is slowly turning into summer. It’s nice weather to get out and grill and most have got those gardens planted. A lot of my columns this time a year are about tomatoes and for good reason. It’s almost time y’all. To me nothing beats a homegrown tomato. Well you are going to wanna keep this next recipe. I first had this delicious side years ago in one of my favorite steakhouses and after playing around and putting my spin on it I have made it with my steaks ever since. It’s probably my favorite side dish with a good steak and I hope y’all enjoy it just as much as I do.
Steakhouse Stuffed Tomatoes
- 8 vine ripe tomatoes, sliced in half crosswise
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Parmesan
- 1 ½ tablespoons flat leaf parsley, minced
- 2 teaspoons oregano, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced
- ¼ cup (1/2 stick) unsalted butter, melted
- salt and pepper to taste
Directions
- Preheat oven to 375°F.
- Gently scoop seeds from tomato halves. Set aside.
- Place breadcrumbs, Parmesan, parsley, oregano, rosemary, and thyme in a small mixing bowl and toss together. Add melted butter and stir together until mixture is completely coated in butter. Season with salt and pepper.
- Fill and top each tomato with about 3 ½ tablespoons breadcrumb mixture.
- Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and top have turned golden brown.
- Allow tomatoes to cool for 5 minutes and serve.