Serves 6
114 cal · 35 min
Stuffed Tomatoes
Recipe GLPR390cdcaefce295
Perfectly ripened tomatoes halved and filled with a seasoned breadcrumb mixture, then baked until golden and tender. This simple vegetable side dish is flavored with dried herbs and garlic, making it an ideal complement to any main course.
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Ingredients
1 small onion, peeled and finely chopped
3 large ripe tomatoes
1 cup unseasoned bread crumbs
2 teaspoons dried parsley
2 teaspoons dried basil
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon vegetable oil, plus more for coating the pan
1/4 cup water, or more as needed
Directions
Preheat your oven to 400°F (200°C).
Peel the onion and chop it into small, even pieces.
Wash the tomatoes and cut each one in half lengthwise. Remove the stem end and discard.
Gently squeeze each tomato half over a sink to remove excess seeds and juice, being careful not to crush the tomato walls.
In a medium bowl, combine the bread crumbs, dried parsley, dried basil, black pepper, and garlic powder. Mix thoroughly.
Drizzle the vegetable oil over the breadcrumb mixture and stir to incorporate.
Slowly add the water, a little at a time, mixing gently until the breadcrumb mixture is moist but not soggy. You may need slightly more or less water depending on the dryness of your crumbs.
Lightly oil a baking pan or sheet to prevent sticking.
Arrange the tomato halves cut-side up on the prepared baking pan.
Using a spoon, gently press the breadcrumb filling firmly into the center and sides of each tomato half, creating a slight mound on top.
Bake for 15 to 20 minutes, until the breadcrumb topping is golden brown and the tomato flesh is soft and slightly collapsed at the edges.
Remove from the oven and let cool for 1 to 2 minutes before serving. Serve warm.
