Pomodori Ripieni (Stuffed Tomatoes) Recipe

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed about 3 minutes. Remove from heat and set aside to cool.

Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior reserving flesh and leaving only the rinds.

Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.

Combine bread crumbs 3 tablespoons reserved tomato pulp juice 1/3 cup Parmesan cheese onion basil parsley garlic powder cayenne and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden about 10 minutes more.