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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Lightly salt the inside of the hollowed tomatoes and turn them upside down on a paper towel to drain while preparing the filling.

Step 4

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.

Step 5

Stir in the minced garlic and cook for another minute.

Step 6

Add the reserved tomato pulp to the skillet and cook for 2-3 minutes, stirring occasionally, until the liquid reduces slightly.

Step 7

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.

Step 8

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.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the stuffed tomatoes and cover them lightly with the reserved tomato tops.

Step 10

Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the filling is golden brown.

Step 11

Remove the baking dish from the oven and let the tomatoes cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1102.0g)

Amount per serving	% Daily Value*
Calories	1179.3

Total Fat 59.5g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 80mg	0%
Sodium 4396.2mg	0%
Total Carbohydrate 124.7g	0%
Dietary Fiber 15.4g	0%
Total Sugars 31.2g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 1068.8mg	0%
Iron 8.3mg	0%
Potassium 2013.2mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 17.7%

Carbs: 39.7%