Zesty Stuffed Tomatoes
These tomatoes are packed with a zesty parsley mixture and heavily dusted in crispy breadcrumbs. As they bake in the oven the tomatoes soften and the bread crumbs toast to create a balance in flavor and texture. Feel free to use any combination of herbs, a mixture of whatever you have on hand will do.
Zesty Stuffed Tomatoes
- Serves: 16
- Yield: 1 tomato per person
- Category: Side Dishes
Ingredients
- 16 roma tomatoes
Tomato stuffing
- 1 large bunch of parsley
- 9 cloves of garlic
- 4 tbsp. capers
- 4 tsp. oregano
- 1 tsp. salt
- 2 tbsp. olive oil
Bread crumb topping
- 3/4 c bread crumbs
- 2 tbsp. olive oil
- 1 tsp. salt
Directions
- Preheat the oven to 500F.
- Cut the tomato in half lengthwise, from pole to pole, if using another variety of tomato cut them around the equator. Use your fingers to deseed the tomatoes, removing the seed gloop or caviar, but not the main meat structure of the tomato.
Tomato stuffing
- Roughly chop the parsley, garlic and capers, put them in a bowl and add the remaining stuffing ingredients.
Bread crumb topping
- In a separate bowl mix together the bread crumb topping ingredients.
Assembly
- Push a pinch of the herb mixture into the cavities of each tomato half and place on a large baking tray. Heavily sprinkle the bread crumb topping over all of the stuffed tomatoes.
- Bake at 500F for 10-15 minutes or until the bread crumb topping is golden brown and the tomatoes have softened.
