Savory Stuffed Tomatoes

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

Yield: 4 servings (serving size: 1 tomato)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Protein: 2.0g
  • Carbohydrate: 11.4g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 245mg
  • Calories from fat: 37%
  • Fiber: 2.2g
  • Calcium: 14mg


  • 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


  1. Preheat broiler.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup; set aside.
  3. Cut top off each tomato. Scoop out pulp, leaving shells intact. Discard tops and pulp.
  4. Place tomatoes on a jelly roll pan lined with foil. Sprinkle tomatoes with salt and pepper.
  5. 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.
  6. Broil 3 to 4 minutes or until thoroughly heated.
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