Savory Stuffed Tomatoes

Use a small spoon to scoop the pulp out of the tomatoes.


4 servings (serving size: 1 tomato)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 80
Fat 3.5 g
Satfat 0.4 g
Protein 2.0 g
Carbohydrate 11.4 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 245 mg
Caloriesfromfat 37 %
Fiber 2.2 g
Calcium 14 mg


1 (1.5-ounce) slice whole grain bread
4 medium tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped pitted kalamata olives
1 garlic clove, minced
2 teaspoons olive oil, divided


Preheat broiler.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup; set aside.

Cut top off each tomato. Scoop out pulp, leaving shells intact. Discard tops and pulp.

Place tomatoes on a jelly roll pan lined with foil. Sprinkle tomatoes with salt and pepper.

Combine breadcrumbs, basil, olives, and garlic in a small bowl. Spoon 1/4 of breadcrumb mixture into each tomato shell. Drizzle each tomato with 1/2 teaspoon oil.

Broil 3 to 4 minutes or until thoroughly heated.