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Stuffed Tomatoes Recipe

Updated on August 17, 2016
Shushanik profile image

Shushanik enjoys sharing recipes of dishes from her home country. She also likes discovering new dishes and sharing them with her readers.

3.7 stars from 3 ratings of Stuffed tomatoes recipe

Tomatoes are not only healthy, they also look very good on the table. Here is a traditional stuffed tomatoes recipe. It is shockingly good when you use local tomatoes. Plus it's also quick and easy to make. And it adds nice touch to the table.

Stuffed tomatoes recipe
Stuffed tomatoes recipe

Ingredients

  • 4 fresh tomatoes, ripe but not mushy
  • 1/2 teaspoon kosher or sea salt
  • 3/4 cup dried bread crumbs
  • 1/3 cup fresh basil, finely chopped
  • 2 tablespoons olive oil
  • 1 large scallion, finely chopped (or 1 tablespoon chives, chopped)
  • 2 garlic cloves, (or 4 freshly harvested cloves), minced
  • 2 teaspoons fresh thyme leaves, (or 1 teaspoon dried)
  • 1/4 cup local cheese, grated or crumbled (Monterey Jack, cheddar, etc.)

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 4 servings.

Preparation

  1. Preheat oven to 425 F (220 C).
  2. Cut the tomatoes in half through their circumference. Using a spoon, remove and discard most of the seeds from each tomato.
  3. Scoop out and discard about half of each tomato's pulp, then chop and set aside on a plate.
  4. Sprinkle the tomato cavities with about half the salt, then invert on a rack to drain.
  5. In a medium bowl, combine the breadcrumbs, basil, olive oil, scallions or chives, garlic, thyme, and remaining salt and pepper.
  6. Tip the plate with chopped tomatoes, and spoon off most of their liquid.
  7. Add the chopped tomatoes to the mixture.
  8. Divide equally among the tomato cavities. Sprinkle each with some of the cheese.
  9. Place the tomatoes in a baking dish. Bake until tender but not falling apart, about 10 minutes.

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    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      These look and sound wonderful. Will need to try soon. Thanks for sharing.

    • dinkan53 profile image

      dinkan53 5 years ago from India

      I love tomatoes and one of these days I’ll give it a try. Thanks for the recipe.

    • howlermunkey profile image

      Jeff Boettner 5 years ago from Tampa, FL

      Great Recipe, I'm going to try these this week. (Looks like something I can manage without burning), Thanks for sharing.