Ingredients for Monterey Cream Baked Tomatoes
- 6 large tomatoes
- 1/2 cup finely chopped onion
- 1 cup fresh breadcrumbs
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
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How to Make Monterey Cream Baked Tomatoes
- Preheat oven to 325°F (160°C).
- Slice the top half-inch off each tomato and gently scoop out the insides, reserving the pulp (about 4 cups).
- Arrange the hollow tomatoes in a large glass baking dish, leaving some space between each one. Sprinkle with 1/2 teaspoon of salt.
- Melt 2 tablespoons of butter in a skillet over medium heat. Sauté 1/2 cup finely chopped onion and 2 cloves minced garlic until translucent (about 5 minutes).
- Stir in 1 cup of breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and the reserved tomato pulp.
- Stuff each tomato generously with the breadcrumb mixture, mounding it slightly on top.
- Pour 1 cup of heavy cream into the baking dish, ensuring the tomatoes are partially submerged.
- Bake for 20-30 minutes, or until the tomatoes are soft but not mushy.
- Carefully remove the tomatoes to a serving platter.
- Pour the pan juices into a skillet and simmer over medium heat for 5-7 minutes, or until slightly reduced and thickened.
- Pour the reduced sauce over the tomatoes and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
24g
Fat
106g
Carbs
9g
