Published September 1, 2000.
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing.
Most stuffed tomatoes are mealy and bland, with a stuffing of waterlogged tasteless bread.
A ripe, sun-drenched summer tomato filled with garden-fresh herbs, garlicky bread crumbs, and sharp cheese.
To combat sogginess, salt and drain the tomatoes prior to stuffing. Use homemade breadcrumbs as a base for a stuffing that also includes olive oil, Parmesan cheese, garlic, and fresh basil. Generously fill the tomatoes and bake for just 20 minutes for tender tomatoes with a crisp golden crust.list of recipes