4 ounces whole wheat bread (about 2 slices), toasted and cut into 1/2-inch cubes
1 tablespoon minced fresh basil
1 1/2 tablespoons extravirgin olive oil
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh thyme
1 teaspoon minced garlic
2 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°.
Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.
Oh my!!! These were a pleasure to eat! As soon as they entered the oven and the herbs started to smell all yummy, everyone came in the kitchen to see what's cooking! I couldn't find fresh oregano so I used dried. My tomatoes were a bit big so I used only 4 cut in half. I had this as a main course, and my fiance as a side dish to some grilled pork. They were very filling and SUPER yummy! I am making thing again, and I'm deffinately serving this to company!
These little gems are very tasty & make an excellent side dish. I served them alongside a grilled piece of Albacore tuna seasoned simply with salt, pepper & lemon. Will make these again & again. I could see them as an appetizer as well with smaller tomatoes.
I made this just for a quick lunch for me- vegetarian... It is wonderful. Very filling- I used campari tomatoes, 15 grain bread, and fresh herbs. I also drizzled some balsamic vinegar over the top once it was done cooking. Will definitely keep in the rotation.
Great recipe to fill in a menu. I drained the pulp, used the juice as directed, then chopped the pulp and added it to the filling. I used vine ripened tomatoes because I had them on hand. An easy and quick recipe.
This is like reverse bruschetta. I used fresh herbs, made all the difference. It was tasty, but the tomato was a little overwhelming. If I had a dish that needed some tomato on the side to help it, say chicken, I would make this. Otherwise, I would stick to bruschetta since I'm more a fan of bread as a base than tomato.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.