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Baked stewed tomatoes

Tuesday, 08 November 2016 / Recipe Type , , , ,

This baked stewed tomatoes recipe was developed by Sara Peltier, Lauren MacDonald, Rebecca Collins-Pfeiffer and Jenna Gates for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition on November 2, 2016. Try it paired with their chicken pot pie and crepes.

    Information:

  • Servings : 4
  • Time : 35 minutes

    Ingredients:

  • 4 tomatoes (vine ripened)
  • 8-10 saltine crackers
  • 1/4 c. Parmesan cheese
  • Ground pepper
  • 1/2 tsp. oregano
  • 2 TBS. olive oil

    Directions:

  • Preheat oven to 425°F.
  • Cut tomatoes in half (core to core). Remove discard seeds and juice.
  • Crush crackers to a bread crumb consistency.
  • In a separate bowl, combine crackers, parmesan cheese, oregano and pepper to taste.
  • Fill tomatoes with above mixture; drizzle with olive oil. Place tomatoes in shallow baking dish.
  • Bake uncovered for 25 minutes.

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