Baked Stuffed Tomatoes in Small Dishes

By zboni

Ingredients

• 16 large cherry tomatoes (about 1 pint)
• 2 Tbsp. fine breadcrumbs
• 1 tsp. finely chopped mixed fresh herbs, eg. flat-leaf parsely, thyme, marjoram and basil
• Salt
• Extra Virgin Olive Oil
• 1/2 oz. fresh mozzarella, cut into 4 cubes
• 4 medium peeled shrimp, deveined and halved widthwise
• 1/4 oz. eggplant, cut into 4 cubes
• 4 tsp. drained tuna in olive oil (about 1 oz.)

Details

Servings 4

Preparation

Step 1

Heat oven to 350°

Slice 1/8" off stem end of tomatoes; reserve. Using a melon baller or small spoon, hollow out tomatoes.

In a small bowl, mix together breadcrumbs,herbs, 1/8 tsp. salt and 1/2 tsp. oil.

Stuff 4 tomatoes with breadcrumb mixture.
Stuff 4 of the remaining tomatoes with mozzarella cubes; 4 with shrimp halves and pinch of salt; 4 with eggplant cubes and pinch of salt; and 4 with tuna and pinch of salt.

Divide tomatoes, including 1 of each variety, and stem end among 4 (6") baking dishes (alternatively, set them on a parchment paper-lined baking sheet).
Drizzle with oil and back until warmed through, about 10 mins.
Serve hot.