A Tomato Well Stuffed
Bring the essence of summer straight to your table with "A Tomato Well Stuffed," a vibrant and satisfying dish that transforms simple ingredients into a gourmet delight. Juicy, ripe tomatoes are hollowed out to create the perfect edible vessel, then brimming with a savory filling of golden breadcrumbs, Parmesan cheese, fresh herbs like parsley and basil, and a touch of garlic-infused tomato pulp. After being baked to tender perfection, these stuffed tomatoes emerge with a crispy, golden topping and a rich, aromatic interior. Ideal as an elegant appetizer, side dish, or light vegetarian main course, this recipe showcases the natural sweetness of tomatoes while adding a flavorful, cheesy crunch. Easy to prepare in under 45 minutes, this Mediterranean-inspired recipe is a celebration of fresh, simple ingredients that's as beautiful to serve as it is delicious to eat. Perfect for dinner parties or weeknight meals, "A Tomato Well Stuffed" will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces large, ripe tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 cup breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes, about 1/2 inch from the top, and set the tops aside. Scoop out the seeds and pulp with a spoon, leaving the tomato shells intact. Be careful not to puncture the sides or bottom. Reserve the pulp in a small bowl.
Lightly salt the inside of the hollowed tomatoes and turn them upside down on a paper towel to drain while preparing the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute.
Add the reserved tomato pulp to the skillet and cook for 2-3 minutes, stirring occasionally, until the liquid reduces slightly.
Remove the skillet from heat and stir in breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, salt, and black pepper. Add 2 tablespoons of water or vegetable broth to help bind the mixture.
Pat the inside of the tomatoes dry with a paper towel. Place the tomatoes in a baking dish and fill each one with the prepared filling, mounding it slightly on top.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed tomatoes and cover them lightly with the reserved tomato tops.
Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the filling is golden brown.
Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
