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Nutrition Facts
Serving Size 1 (155g) Recipe makes 6 servings
Calories 202
Calories from Fat 108		(53%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 471mg		19%
Potassium 364mg		10%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 2.3g	9%
	Sugars 3.8g
Protein 9.0g		17%
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Herb Stuffed Tomatoes

Recipe #168156 | 50 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Susie D
May 15, 2006

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

SERVES 6 -8 (change servings and units)

Ingredients

5 beefsteak tomatoes
1 cup flat leaf parsley, chopped
3/4 cup Italian seasoned breadcrumbs
1 cup provolone cheese, grated
1/4 teaspoon ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
1 garlic clove, finely minced (optional)

Directions

1
Preheat the oven to 375 degrees F.
2
Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
3
Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
4
Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
5
Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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Featured Reviews for This Recipe

From: zaar junkie

On Sep 2, 2009

I thought these were pretty good. I was looking for a recipe that was vegetarian and did not contain rice. This fit the bill and I am glad I tried it. I did not have italian seasoned crumbs, so I just crushed some crackers and put in fresh rosemary, thyme, and basil. I also used 3 garlic cloves. Easy to put together. Thanks for posting.

0 people found this review helpful

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From: *Bellinda*

On Apr 7, 2009

I made this for lunch because I had all the ingredients on hand. Except I substituted mozzarella for provolone and used homemade breadcrumbs. It tasted really, really good.

1 person found this review helpful

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From: KLKJS

On May 17, 2006

I saw this episode and made these the same night. I've love broiled and baked tomatoes and have made them many times, but never thought to dig out the pulp and include it in the filling! Excellent!

2 people found this review helpful

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From: Karen Elizabeth

On Aug 25, 2009

We really enjoy stuffed tomatoes and these were no exception! I stuck to recipe, other than using fresh basil instead of the parsley, since I had plenty to use up! I also put some grated mozzarella on top of the breadcrumb mixture, which I now see is not in the directions, so why did I do that? seemed like a good idea at the time, I guess! Very good recipe and much enjoyed, Susie, thank you! made for Ramadan Tag, August 09

1 person found this review helpful

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