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Description
Tomatoes are wonderful when scooped out and used as "cups" for savory fillings. Here, the tomatoes are halved and then stuffed with breadcrumbs that are seasoned with garlic, oregano, and parsley and toasted in a little olive oil to deepen the flavors. When baked, the tomato halves soften just enough while still holding their shape and retaining their fresh taste. Serve as a first course for a summer dinner, or as a side dish for grilled meat, poultry, or fish.
Ingredients
US|METRIC
2 SERVINGS
- 2 tomatoes (large)
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves (minced)
- 1 Tbsp. fresh oregano (chopped)
- 1 Tbsp. fresh parsley (chopped)
- 1/2 cup bread crumbs
- salt
- freshly ground pepper
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Directions
- Preheat oven to 180°C (approximately 350°F).
- Cut tomatoes in half. Trim base so tomatoes be stable.
- Remove inner core of tomato with a teaspoon and drain hollow tomato on paper towel with pulp side down.
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