Stuffed Tomatoes Recipe

Stuffed Tomatoes
Recipe of the South
Ingredients: Yield 6 stuffed tomatoes
¼ cup butter, divided
3 cups chopped fresh kate
¼ cup golden raisins
¼ cup chopped walnuts
¼ cup grated Parmesan cheese
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 cup japanese bread crumbs (panko)
6 red lightning or black zebra tomatoes, cored

Procedures:

• Preheat oven to 350 degree.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add kale, walnuts, and raisins. Cook, stirring frequently, until kale is wilted, 5 to 7 minutes. Remove pan from heat. Add parmesan, ½ teaspoon salt, and ½ teaspon pepper, stirring to combine. Let cool for 10 minutes.
• In a medium bowl, melt remaining 2 tablespoon salt and ½ teaspoon pepper. Add bread crumbs, stirring to combine.
• Place tomatoes in a 9 inch square baking disk. Stuff kale mixture into tomatoes. Top with bread crumb mixture.
• Cover, and bake until tomatoes are cooked through but still retain their shape, 20 to 30 minutes. Uncover, and bake until bread crumbs are light golden, 3 to 4 minutes.