Ingredients
Scale
- 3 large firm ripe tomatoes
- salt and freshly ground pepper
- 1 cup bread crumbs (homemade preferably)
- 2 tbsp. minced shallots
- 1 tsp. dried herbes de provence
- 3 tbsp. freshly grated parmesan cheese
- 2 tbsp. chopped fresh parsley
- 3 tbsp. olive oil (plus more for drizzling)
Instructions
- Preheat the oven to 400°F and place a rack in the upper level.
- Cut the tomatoes in half crosswise and remove the core. Squeeze each half over a bowl or sink to remove seeds and excess juice.
- Clean the cavities of the tomatoes of any remaining seeds and arrange them cut side up in a shallow baking dish.
- Trim the bottom of the tomatoes slightly if they do not sit flat. Season with salt and pepper.
- In a bowl, mix together the bread crumbs, shallots, Herbes de Provence, Parmesan cheese, and parsley.
- Add 2-3 tablespoons of olive oil to moisten the mixture, tossing to combine evenly.
- Stuff the prepared tomatoes with the crumb mixture, pressing it down inside and mounding it on top.
- Drizzle additional olive oil over the tomatoes. You can either cover and refrigerate or bake immediately.
- Bake for about 20 minutes until the tops are browned and the tomatoes are hot, ensuring they retain their shape.
- Serve hot directly from the baking dish or transfer carefully to a platter.
Notes
For best results, use homemade bread crumbs for added flavor.
These stuffed tomatoes make a great side dish or light main course.
If prepared in advance, they can be stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 tomato half
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.