Ingredients
6 medium ripe tomatoes
1 1/2 cups | 375 mL
fresh breadcrumbs
1/4 cup | 50 mL
onion, finely chopped
1/4 cup | 50 mL
fresh basil, finely chopped
2 tbsp | 30 mL
fresh parsley, finely chopped
2 cloves garlic, minced
1 pkg | 200 g
Arla® Havarti Cheese Sundried Tomatoes
1/4 cup | 50 mL
Tre Stelle® Grated Parmesan Cheese
olive oil for drizzling
Directions
Preheat oven to 400F (205C).
Cut the tops off of each tomato. With your fingers or a small spoon, remove the seeds from each tomato; place cut side down on paper towels to drain; set aside.
In a medium bowl, combine all of the ingredients except the Parmesan Cheese. Gently stuff each tomato with mixture, pressing to fill tomato crevices. Place tomatoes on a baking dish and sprinkle with Parmesan Cheese and drizzle with olive oil.
Bake for 20 minutes.