Serves 6
Ingredients
- 6 tomatoes
- 1 cup parsley, chopped
- ¾ cup gluten-free or regular bread crumbs
- 1 cup non-dairy mozzarella-style cheese (e.g., Daiya)
- ¼ teaspoon black pepper
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut tomatoes in half horizontally and gently remove seeds.
- Scoop out the pulp carefully, keeping shells intact. Reserve pulp.
- Chop the pulp and combine with parsley, bread crumbs, cheese, garlic, and pepper.
- Place tomato halves in an oiled casserole dish. Fill each with the mixture.
- Top with additional non-dairy cheese if desired.
- Bake for about 20 minutes, until tops are golden.
- Cool slightly before serving.
