Arugula stuffed Tomatoes

Courtesy Rachel Ray, Guy Foods


4 Ripe tomatoes                                               Extra Virgin Olive Oil for drizzling plus

salt and fresh ground black pepper                         1 TBSP Extra Virgin Olive Oil

½ cup bread crumbs                                         ½ cup Parmesan cheese

½ tsp crushed red pepper flakes                       1 clove garlic, chopped

2 cups (packed tight) Arugula leaves


   Preheat the oven to 400.

   Slice the tops off of the tomatoes and scoop out the seeds with your fingers leaving a nice whole tomato with empty spaces in the middle.  Arrange tomatoes on a broiler pan.  Drizzle tomatoes with Olive Oil and season with salt and pepper.  Combine breadcrumbs, cheese, red pepper flakes, garlic, Arugula and 1 TBSP olive oil in a food processor and blend to form the stuffing.  Stuff tomatoes to the rims with Arugula mixture and place in the center of the oven.  Bake 10 to 12 minutes.  Let tomatoes stand for 5 minutes before serving.