Stuffed Beefsteak Tomato Recipe

Preheat your oven to 400°F. Wash the beefsteak tomatoes, then cut them horizontally through the center. Hold one half in your hand and use your fingers to scoop out the juice and seeds from each cavity. Repeat this for all tomato halves.

Line a baking sheet with paper towels and place a cooling rack on top. This setup will be for draining the tomatoes.

In a small bowl, combine the grated Parmesan, diced shallots, minced fresh sage, dried parsley, and minced garlic. Stir until everything is well mixed.

Transfer the drained tomato halves to a clean baking sheet. Generously stuff each tomato cavity with the cheese and herb mixture. If you have any extra, pile it onto the center of each tomato.