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.
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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 |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 40.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1133 mg | 87% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2931 mg | 62% | |
*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.
