Herb-Stuffed Tomatoes

Photo: Charles Schiller; Styling: Lynn Miller
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 15g
  • Saturated fat: 5g
  • Protein: 12g
  • Carbohydrate: 36g
  • Fiber: 4g
  • Cholesterol: 41mg
  • Sodium: 649mg

Ingredients

  • 8 tomatoes
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 4 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 cups fresh bread crumbs
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon dried oregano
  • 1 cup grated Parmesan
  • 1 large egg, beaten

Preparation

  1. Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
  2. Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and sauté for 5 minutes. Add garlic; sauté for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.
  3. Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.
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