Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing
Every Day with Rachael Ray welcomes May with delicious, easy and budget-friendly meal solutions that will tantalize taste buds. This sweet spot between spring and the official start of summer is the perfect time to cook up some delicious fun.
Everyday with Rachael Ray,
Serves 4; Prep 15 minutes; Cook 40 minutes
5 ounces frozen garlic bread
8 plum tomatoes, halved lengthwise
¼ cup plus 1 tablespoon extra-virgin olive oil
½ onion, finely chopped
2 cloves garlic, finely chopped
1/3 pound frozen cooked bay shrimp, thawed and coarsely chopped
¼ cup grated asiago cheese
1. Preheat the oven to 425*. Arrange the garlic bread on a baking sheet and bake until toasted; let cool.
2. Meanwhile, scoop out the tomato flesh and seeds and coarsely chop; transfer to a small bowl. In a large bowl toss the tomato halves with 3 tablespoons olive oil; season with salt and pepper. Arrange cut side up on a foil-lined baking sheet, sprinkle with 1 tablespoon basil and bake for 3 minutes.
3. Meanwhile, cut the garlic bread into cubes. Using a food processor, process into crumbles; transfer to a medium bowl.