Our family is in town as I write this. On our list today is a stop by the brand new KC Trader Joe’s and the Roasterrie for some of Christopher Elbow’s amazing chocolate-infused coffee. We are on the run, so this post will be short and stuffed-tomato delicious.
I have been hoarding my vine-ripened tomatoes just for this. The stuffed fresh herbs and bread crumbs make this a flavorful dish…and it only takes about 20 minutes to make!
We only made the 2, but the recipe I put together will be sufficient for about 6 medium sized tomatoes. I really kind of felt like these tasted like an inside out margherita pizza, these would make super fun appetizers at a party or small get together.
I was lucky too, while at the store I found that the baguettes were on sale, so I snagged one up to serve alongside these stuffed tomatoes. Luckily, I also had on hand some really good Greek olive oil I had been saving for bread dipping and one of my favorite 17-year aged balsamics.
These are a perfect little Italian meal, with fresh bold flavors and only a little bit of time. If you have 20 minutes to spare and a garden with a few herbs, these are definitely worth a try.
Well, my husband is calling for me, so I guess that means it’s time to go! Hope everyone has a great weekend!
- 6 vine ripened tomatoes
- 1/4 cup fresh italian parsley, chopped
- 1/4 cup oregano, chopped
- 1/2 tablespoon thyme
- 1 tablespoon Italian seasoning
- 1/2 cup bread crumbs
- 1 cup shredded Italian cheese blend (cheddar, mozzarella, parmesan)
- ground black pepper to taste
- extra virgin olive oil
- 2 teaspoons italian seasoning
- Preheat oven to 375 degrees
- Cut the tops off of the tomatoes and scoop out the mushy insides using a melon baller and set aside. Leave the thick tomato wall in tact making sure not to pierce through the skin.
- In a medium sized mixing bowl add in the tomato pulp, herbs, bread crumbs, cheese, and pepper to taste. (You can also add about 1/2 tablespoon of olive oil). Mix ingredients together until mixed evenly.
- In a 9×13 pan line up your tomatoes and fill each with the pulp mixture. Top off with a sprinkle of olive oil. Bake for 18-22 minutes, until the cheese is melted.
Source: slightly modified from Dragon’s Kitchen recipe for Herb Stuffed Tomatoes