Herbed Bread-Stuffed Tomatoes

Photo: Randy Mayor; Styling: Jan Gautro

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.

Yield: 4 servings (serving size: 3 tomato halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 46%
  • Fat: 7.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.7g
  • Carbohydrate: 16.6g
  • Fiber: 5.3g
  • Cholesterol: 2mg
  • Iron: 1.3mg
  • Sodium: 423mg
  • Calcium: 95mg

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

Preparation

  1. Preheat oven to 375°.
  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.
  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.
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