Stuffed Tomatoes with Serrano & Manchego

{"handle":"stuffed-tomatoes-with-serrano-manchego","title":"Stuffed Tomatoes with Serrano & Manchego","seoTitle":"Stuffed Tomatoes with Serrano & Manchego","image":"https://images.ctfassets.net/vmuke7sdou62/3N36ISA6TIHJDpNd5200pL/b7e326b4f0a8a70906a01a93720284e3/Stuffed_Tomatoes_with_Serrano___Manchego.jpeg","ingredients":"

• 6 tomatoes on the vine
• Salt and pepper
• 6 slices Serrano ham
• 2 slices stale white peasant-style bread
• 3 tbsp. olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, chopped
• 1 tbsp. fresh thyme, finely chopped
• 4 oz. Manchego cheese, grated (about 1 cup)
• A small handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped

","preparation":"

• Step 1 Position a rack in the center, or 1 rung above the center, of the oven and preheat to 450°.
• Step 2 Slice off the tops of the tomatoes and, using a spoon, gently scoop out the center of each tomato; discard the tomato pulp. Season the tomatoes with salt and pepper. Line each tomato with a slice of ham, allowing it to hang over the sides.
• Step 3 In a food processor, pulse or grind the bread into large homemade breadcrumbs.
• Step 4 In a medium skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the onion, garlic, and thyme; season. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the breadcrumbs. Transfer the mixture to a small bowl and mix in the cheese and parsley. Stuff the tomatoes with the breadcrumb mixture. Bake until light golden on top, about 15 minutes.

","tags":"Rachael Ray Magazine","status":"Publish"}