These Breadcrumb Stuffed Tomatoes are full of flavor, and an easy side that comes together in just 15 minutes. Stuffed with lots of herbs, spices and toasted breadcrumbs, these tomatoes are a must make.
Why you’ll love this recipe:
Inspired by the icon Julia Child herself, these herb and garlic stuffed tomatoes are full of flavor and great anytime of year. When I first made them, I opted for mid winter when tomatoes weren’t in peak season, and they were delicious. But they actually tasted even better when I tried them with an heirloom tomato in peak summer. They only take 15 minutes to make and they are great as a side with a protein or on their own.
Breadcrumb Stuffed Tomatoes
Ingredients
- 1 Large tomato Heirloom is preferred
- 1 Stale loaf of bread (I used a semolina loaf)
- Salt
- Pepper
- 2 Garlic cloves (minced)
- 2 Green onions (finely chopped)
- 2 tbsp Fresh basil (finely chopped)
- 2 tbsp Fresh parsley (finely chopped)
- 1/4 tsp Fresh thyme
- 1/4 cup Olive oil + more for breadcrumbs
- Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees. Remove the stems and cut the tomato in half crosswise. Using a spoon (or carefully with a knife) remove the seeds and juice from the tomato. Sprinkle the halves with salt and pepper.
- Break apart stale bread into smaller pieces and add to a parchment paper lined baking sheet. Season with salt, pepper and coat generously with olive oil. Bake for about 15 min or until the bread is browned. Let cool and then transfer to a food processor and blend until you have breadcrumbs.
- Add garlic, green onions, basil, parsley, thyme and olive oil to the food processor with the breadcrumbs and pulse a few more times until everything is combined.
- Drizzle the inside of the cocotte with olive oil and brush until all sides are coated. Fill each tomato with the mixture and then drizzle with a few more drops of olive oil. Roast for about 8-10 minutes until tops are browned. Top with a little grated parmesan cheese (optional). Enjoy!
Video
Notes
Note: For this recipe, I don’t mind having a few larger breadcrumbs in the mix. They really soak in the flavor of the olive oil, herbs and garlic. But if you want a finer crumb, just keep blending more in the food processor.
Note: This will make breadcrumb filling for about 4 tomatoes, if you want to only do one tomato, you can quarter the recipe.
