Savoury Filled Stuffed Tomatoes
Elevate your next meal with these delightful Savoury Filled Stuffed Tomatoes, a perfect combination of ripe, juicy tomatoes and a flavourful breadcrumb and Parmesan filling. This recipe features a harmonious blend of garlic-sautéed onions, fresh herbs like parsley and basil, and a touch of creamy egg for the perfect binding. Baked to golden perfection, these stuffed tomatoes boast a crispy, cheesy top and a tender, juicy base. Ready in under an hour, this dish makes an impressive vegetarian side or light main course that pairs beautifully with a crisp green salad or crusty bread. Whether you're preparing a weeknight dinner or a holiday spread, these stuffed tomatoes are as versatile as they are delicious.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 pieces Large ripe tomatoes
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1 cup Breadcrumbs
- 1 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and pat them dry. Slice off the top inch of each tomato and set the tops aside. Gently scoop out the seeds and pulp using a spoon, being careful not to pierce the walls. Reserve the pulp.
Sprinkle the inside of the tomatoes lightly with a pinch of salt and turn them upside down on a paper towel to drain while preparing the filling.
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 minutes until softened. Add the minced garlic and sauté for another 30 seconds.
Chop the reserved tomato pulp finely and add it to the skillet. Cook for 5 minutes, stirring occasionally, until most of the liquid has evaporated.
Remove the skillet from heat and transfer the mixture to a bowl. Stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, salt, and black pepper.
Lightly beat the egg in a small bowl and mix it into the filling mixture until fully incorporated.
Lightly grease a baking dish and arrange the hollowed-out tomatoes upright in the dish.
Stuff the tomatoes generously with the filling, pressing it down lightly with a spoon to ensure they are fully packed. Replace the tops of the tomatoes if desired.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown on top.
Remove from the oven and let the stuffed tomatoes rest for 5 minutes before serving. Garnish with extra parsley or basil if desired.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 511 mg | 11% | |
*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.
