Stuffed Tomatoes Recipe
Mediterranean · Main course · 40 min total
Juicy tomatoes filled with a savory herb and breadcrumb mixture, baked until tender. A perfect side dish or light lunch.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 large ripe tomatoes
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off each tomato and scoop out the pulp, leaving a 1/4-inch thick shell. Reserve the pulp.
- In a bowl, combine breadcrumbs, Parmesan, parsley, basil, garlic, and 1 tablespoon olive oil. Chop the reserved tomato pulp and add it to the mixture. Season with salt and pepper.
- Stuff each tomato with the breadcrumb mixture, pressing gently.
- Place the stuffed tomatoes in a baking dish. Drizzle with remaining olive oil.
- Bake for 20-25 minutes, until tomatoes are tender and tops are golden.
- Serve warm or at room temperature.
Tips
- Use firm, ripe tomatoes for best results.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Serve with a side salad for a complete meal.
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