Herbed Bread-Stuffed Tomatoes

Name: Herbed Bread-Stuffed Tomatoes
Yield: 4 servings (serving size: 3 tomato halves)
Ingredients: 6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 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

6 Reviews

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Yield

4 servings (serving size: 3 tomato halves)

Photo: Randy Mayor; Styling: Jan Gautro

Laura Zapalowski,
RECIPE BY Cooking Light May 2007

Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium needs.

6 ripe firm plum tomatoes (about 1 1/2 pounds), cut in half lengthwise
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
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

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

SarahLuvsPups's Review

SarahLuvsPups

N/A

charoulli's Review

karenfar

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!

srwfromorange's Review

pooklee

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.

pooklee's Review

charoulli

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.

karenfar's Review

srwfromorange

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.

PinkCamel's Review

PinkCamel

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.

Herbed Bread-Stuffed Tomatoes

Ingredients

How to Make It

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Ratings & Reviews

SarahLuvsPups's Review

charoulli's Review

srwfromorange's Review

pooklee's Review

karenfar's Review

PinkCamel's Review

Herbed Bread-Stuffed Tomatoes

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How to Make It

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